Beef and Broccoli

Beef and broccoli is the dish that cured a lot of people of ordering takeout. The sauce is just a handful of pantry staples, and the whole thing cooks in the time it takes the rice to finish.

The trick is high heat and not crowding the pan. Sear the beef fast, build the sauce, and toss everything together at the end so the broccoli stays bright and crisp.

Ingredients

• 1 lb flank or sirloin steak, thinly sliced across the grain
• 4 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1/2 cup water or beef broth
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp neutral oil

Instructions

1. Toss the sliced beef with 1 tbsp of the soy sauce and the cornstarch, then set aside for 10 minutes.
2. In a small bowl, stir together the remaining soy sauce, oyster sauce, brown sugar, and water until smooth.
3. Steam or microwave the broccoli until just tender, about 3 minutes, then drain.
4. Heat the oil in a large skillet or wok over high heat until shimmering.
5. Add the beef in a single layer and sear without stirring for 1 minute, then toss until just browned and remove it from the pan.
6. Lower the heat to medium, add the garlic and ginger, and cook for 30 seconds until fragrant.
7. Pour in the sauce and simmer until it thickens and turns glossy, about 1 minute.
8. Return the beef and broccoli to the pan, toss to coat, and serve over rice.

Equipment

• Large skillet or wok
• Mixing bowls