A staple on the menu at many a Chinese restaurant here in SoCal. I'm not sure if it originated overseas or is an Americanized version of a Chinese dish (a la 'Moo goo gai pan' or 'Chop suey'). Regardless, it's simple to make and very flavorful. The flank steak, when properly cut against the grain, is really tender, and the oyster sauce-based sauce is delish, especially when served over steamed white rice. This is my second rendition of this recipe on Grubfiles - I think both are equally good. So take your pick.
Ingredients:
2 lbs. beef flank steak, sliced thinly into 1" x 2" slices (make sure to cut against the grain)
MARINADE:
2 tbsp. soy sauce
1 tbsp. rice wine
1 tsp. sesame oil
1/8 tsp. white pepper
2 tbsp. cornstarch
1 tbsp. vegetable oil
1 1/2 lbs. broccoli florets
1 tsp. salt
SAUCE:
2 tbsp. soy sauce
2 tbsp. oyster sauce
1 tsp. sesame oil
1 tbsp. sugar
2 tsp. cornstarch
20 tbsp. water
2 tbsp. vegetable oil
1. Marinate the sliced beef in the marinade ingredients for 20-30 minutes at room temperature.
2. Fill a medium stock pot about 3/4 up with water. Place over medium high heat until boiling. Add the broccoli florets and 1 tsp. of salt. Stir briefly and blanch about 1-2 minutes until just barely cooked. Drain the broccoli in a colander and set aside.
3. Stir together the sauce ingredients in a small bowl or measuring cup.
4. Heat 2 tbsp. of oil in a wok or large saute pan over medium high heat. Add the beef and saute until just cooked through. Add the blanched broccoli florets and the sauce. Bring the sauce to a boil until thickened, about 2-3 minutes. Pour onto a serving platter and serve as is or (even better) with steamed white rice.
Ingredients:
2 lbs. beef flank steak, sliced thinly into 1" x 2" slices (make sure to cut against the grain)
MARINADE:
2 tbsp. soy sauce
1 tbsp. rice wine
1 tsp. sesame oil
1/8 tsp. white pepper
2 tbsp. cornstarch
1 tbsp. vegetable oil
1 1/2 lbs. broccoli florets
1 tsp. salt
SAUCE:
2 tbsp. soy sauce
2 tbsp. oyster sauce
1 tsp. sesame oil
1 tbsp. sugar
2 tsp. cornstarch
20 tbsp. water
2 tbsp. vegetable oil
1. Marinate the sliced beef in the marinade ingredients for 20-30 minutes at room temperature.
2. Fill a medium stock pot about 3/4 up with water. Place over medium high heat until boiling. Add the broccoli florets and 1 tsp. of salt. Stir briefly and blanch about 1-2 minutes until just barely cooked. Drain the broccoli in a colander and set aside.
3. Stir together the sauce ingredients in a small bowl or measuring cup.
4. Heat 2 tbsp. of oil in a wok or large saute pan over medium high heat. Add the beef and saute until just cooked through. Add the blanched broccoli florets and the sauce. Bring the sauce to a boil until thickened, about 2-3 minutes. Pour onto a serving platter and serve as is or (even better) with steamed white rice.
Marinate the beef slices 20-30 minutes at room temperature.
Rice wine, sesame oil, oyster sauce, cornstarch, white pepper and soy sauce.
Sauce.
Blanch the broccoli florets 1-2 minutes until just barely tender.
Drain the broccoli in a colander and set aside.
Saute the beef in 2 tbsp. of oil over medium high heat.
Once the beef is just cooked through, toss in the blanched broccoli and stir in the sauce. Bring to a boil and cook 2-3 minutes or until sauce has thickened.
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