Beef with Broccoli By Jennifer Segal, sauce adapted from The Food Lab on Serious Eats by J. Kenji López-Alt Servings: 4 Prep Time: 30 Minutes Cook Time: 10 Minutes Total Time: 40 Minutes Ingredients 1 pound flat iron steak, cut into 1/4-inch thick strips...
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Beef with Broccoli By Jennifer Segal, sauce adapted from The Food Lab on Serious Eats by J. Kenji López-Alt Servings: 4 Prep Time: 30 Minutes Cook Time: 10 Minutes Total Time: 40 Minutes Ingredients 1 pound flat iron steak, cut into 1/4-inch thick strips (flank steak, skirt steak or hanger steak may be substituted, but won't be as tender) 1/4 cup soy sauce (use gluten-free if needed) 1/4 cup Shaoxing wine (Chinese rice wine) or dry sherry 2 teaspoons corn starch 1/4 cup oyster sauce 1/3 cup low sodium chicken broth 1 tablespoon sugar 1 teaspoon Asian (or toasted) sesame oil 4 scallions, whites finely sliced, greens cut into 1/2-inch segments on the diagonal, reserved separately 3 cloves garlic, minced 1 tablespoon finely minced fresh ginger 3 tablespoons vegetable oil 1 pound bite-size broccoli florets, from about 1-1/2 pounds broccoli crowns 1/3 cup water Instructions Combine the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the Shaoxing wine (or dry sherry) in a bowl an
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