Classic Beef and Broccoli Stir-Fry

A timeless and flavorful dish featuring tender slices of marbled beef steak and vibrant Chinese broccoli in a savory soy-based glaze, served alongside steamed rice.

Ingredients

3	tablespoons neutral oil, such as grapeseed
6	to 8 ounces marbled beef steak, such as ribeye or strip, thinly (¼-inch) sliced
1⁄2	teaspoon kosher salt
1⁄2	teaspoon coarsely ground white peppercorns
8	ounces gai lan (Chinese broccoli) or broccoli rabe, cut to 1 ½-inch pieces
2	cloves garlic, grated
1	1-inch piece ginger, unpeeled and grated
3	tablespoons soy sauce
1	tablespoon Shaoxing wine
1	teaspoon granulated sugar
1	teaspoon rice vinegar
	Steamed rice, for serving

Instructions

• 1. Begin by preheating a large 10-inch wok or cast-iron skillet over medium-high heat until it reaches optimal cooking temperature (check by ensuring droplets of water sizzle and evaporate instantly), approximately 2 to 3 minutes. Add the neutral oil, allowing it to shimmer before adding the thinly sliced beef. Sear the beef undisturbed for 2 minutes on one side, then flip, season with kosher salt, and cook for an additional 30 seconds. Carefully transfer the seared beef to a plate using a high-heat-proof slotted spoon or tongs.
  2. Reduce the heat to medium and introduce the coarsely ground white peppercorns to the wok. Toast the peppercorns, stirring constantly to avoid burning, until they become fragrant, typically about 1 minute. Add the Chinese broccoli, increase the heat to medium-high, and sauté while stirring frequently until the greens become bright green and glossy, roughly 2 minutes. Incorporate the grated garlic and ginger, continuing to sauté for an additional minute, ensuring to stir to prevent sticking and burning. For intensified flavors and aroma, utilize a torch to briefly blast the greens during the last 30 seconds of sautéing.
  3. Integrate the soy sauce, Shaoxing wine, and granulated sugar into the wok, which will result in a vigorous bubbling and rapid reduction to a glaze consistency. Reintroduce the reserved beef slices, tossing until all components are coated in a lustrous sheen, for an additional 30 seconds. Sprinkle with rice vinegar before transferring the stir-fry to a serving plate. Serve the dish alongside bowls of steamed rice.

Jul 20, 2024