SEATTLE — Cooking more at home doesn't have to be complicated, even when you're trying to recreate your favorite restaurant foods. Cooking instructor and author of Chinese Soul Food, Hsiao-Ching Chou, showed us how to make Beef with Broccoli in minutes.
BEEF WITH BROCCOLI
From Chinese Soul Food Cookbook by Hsiao-Ching Chou
MAKES 4 SERVINGS
- ½ pound flank steak
- 2 tablespoons plus 1½ teaspoons soy sauce, divided, plus more as needed
- 1 teaspoon finely minced fresh ginger
- 1 teaspoon Shaoxing wine or dry Marsala wine (optional)
- 2 medium cloves garlic, crushed
- 1 tablespoon plus 1½ teaspoons cornstarch
- 1 tablespoon vegetable oil
- 2 heaping cups broccoli florets, blanched for about 2 minutes and drained
- 2 to 3 tablespoons water
- 1 teaspoon hoisin sauce
- ¼ teaspoon sesame oil
Trim the flank steak of any large pieces of membrane. Cut the flank in half or thirds lengthwise, or with the grain. Depending on the total width of the flank, you may get two or three sections that are about 3 inches wide. Cut these sections against the grain into ⅛-inch slices. Place the beef in a medium bowl. Add 1 tablespoon of the soy sauce, the ginger, wine, and garlic, and mix well. Add the cornstarch, and mix well again.
Preheat a wok over high heat until wisps of smoke rise from the surface. Add the vegetable oil and heat until it starts to shimmer. Gently add the beef and, using a spatula, spread it into a single layer in the bowl of the wok. Sear it for about 30 seconds and then stir-fry for 1 to 2 minutes, or until the meat has browned. Add the broccoli, water, remaining 1 tablespoon plus 1½ teaspoons soy sauce, and the hoisin, and stir-fry for 1 to 2 minutes, or until the sauce has thickened slightly. Add a dash more soy sauce, if desired. Drizzle with the sesame oil and serve with steamed rice.