01/27/2022
Beef and Broccoli
What You'll Need:
3 Tbsp cornstarch
1 egg
1 Tbsp Shaoxing wine, plus 1/4 cup
1/2 tsp baking soda
6 oz flank steak, sliced thin on the bias
2 oz dried mushrooms
Vegetable oil for frying, plus 4 Tbsp
1 Tbsp minced garlic
1/2 Tbsp minced ginger
2 Tbsp diced white onion
4 stalks (about 1 lb) Chinese broccoli or broccoli rabe, sliced, blanched, shocked in an ice bath, and patted dry
1/2 cup oyster sauce
1/4 cup soy sauce
1/2 Tbsp MSG*
1/4 cup fried shallots, slightly crushed
How to Make It:
1. In a medium bowl, mix 2 Tbsp cornstarch, the egg,1 Tbsp Shaoxing wine, and the baking soda. Pour into a large zip-top bag, add the steak, turn to coat, and refrigerate overnight. In a large bowl, add the mushrooms, fill halfway with water, cover, and refrigerate overnight.
2. Fill a deep medium-sized pot 2/3 of the way with oil and heat over medium high till it reaches 350°F. Heat 3 Tbsp oil in a wok or large pan over medium high. Add the garlic, ginger, and onion. Cook until the onion softens, about 2 minutes. Add the blanched broccoli, toss, and remove from heat.
3. Using a spider basket or tongs, and working in batches, lower the beef into the fry pot, flash-fry for 10 seconds, and transfer to the wok or pan. Return the wok or pan to medium-high heat and toss; add the oyster and soy sauces. Reduce the mixture slightly, about 2 minutes. Add 1/4 cup Shaoxing wine, 1/2 cup water from the mushrooms (reserve the extra and mushrooms for another use), and MSG. Cook 1 minute.
4. Combine the remaining cornstarch with 1 Tbsp water. Add this to the wok or pan and cook until thickened and saucy, 5 to 10 minutes. Remove from heat and serve topped with fried shallots. Feeds 2
Nutrition per serving: 665 calories, 34g protein, 48g carbs (7g fiber), 38g fat
*MSG does not cause headaches, muscle aches, fatigue, or other maladies. It’s safe. For more, read our analysis of the ingredient.
