This recipe is right out of New York Times Cooking--a great website for wonderful recipes! This Beef and Broccoli has become a favorite in our quick and tasty rotation of entrees. I've made a few minor changes to the original recipe such as less oil.
Beef and Broccoli
1/4 c. seasoned rice vinegar
3 T. plus 2 tsp soy sauce
1 T. cornstarch
1 pound chuck or rib steak, sliced thin against the grain
1/4 c oyster sauce
1 T. Chile-garlic sauce (Sriracha)
3 T. neutral oil such as canola or peanut
1 pound broccoli, cut into florets and tender stem pieces, sliced
1 T. butter
In bowl large enough to hold the beef, mix together the vinegar, 2 tablespoons of the soy sauce and the cornstarch. Add sliced beef and mix together. Cover and set aside while preparing the other ingredients.
For the sauce, combine in a small bowl the remaining soy sauce, oyster sauce and the Chile-garlic sauce. Then add a tablespoon of water and mix again.
Heat the oil on high heat in a wok or large skillet. When the oil is shimmering hot add half the beef and stir. Cook until browned, barely cooked through for about two minutes. Remove to a plate and cook the remaining beef.
Add the broccoli to the empty wok/skillet and stir-fry for about two minutes until the broccoli is lightly charred.
Add two tablespoons water to the wok/skillet and toss and stir the broccoli in the steam for an additional two minutes. Return the beef and marinade to the wok/skillet, followed by the sauce. Stir/toss for about 30 seconds or so, then add the butter. Stir/toss for another 30 seconds. Serve immediately over rice.
If you want more heat in the seasonings, use more Chile-garlic sauce--one to two more tablespoons.
I've made this in a skillet and found that a little more time is needed for the broccoli.
