Beef and Broccoli Oyster (Print Version)
# Ingredients:
01 -
1 pound of flank, skirt, hanger steak, or flap meat, sliced into thin 1/4-inch pieces.
02 -
1/4 cup of soy sauce, split.
03 -
1/4 cup of either Shaoxing wine or dry sherry, split.
04 -
2 teaspoons of cornstarch.
05 -
1/3 cup of chicken broth with less salt.
06 -
1/4 cup of oyster-flavored sauce.
07 -
1 tablespoon of granulated sugar.
08 -
1 teaspoon of sesame oil.
09 -
2 medium garlic cloves, minced really fine.
10 -
2 teaspoons of freshly minced ginger.
11 -
The whites of 3 scallions, thinly sliced; greens cut into 1/2-inch pieces.
12 -
4 tablespoons of either peanut, vegetable, or canola oil.
13 -
1 pound of broccoli heads cut into florets.
# Instructions:
01 -
Mix the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the Shaoxing wine in a bowl. Let it chill in the fridge for at least 20 minutes, or up to 3 hours.
02 -
Stir the rest of the soy sauce with the cornstarch to make a thick mix. Add the remaining wine, chicken broth, oyster sauce, sugar, and sesame oil. Put aside. In a different bowl, mix together ginger, garlic, and scallion whites.
03 -
Add 1 tablespoon of oil to your wok and heat it until it’s really hot and smoking. Sear the beef in two rounds. Take the beef out and then char the broccoli, again in batches. Toss in the aromatics, put the beef and broccoli back in, pour in the sauce, add scallion greens, and stir until it thickens.
04 -
Set up a wok-style insert on your grill. Heat the oil until it’s smoking. Char the beef first and push it off to the side. Broccoli goes in next, then stir them together. Toss in the aromatics, pour in the sauce, and stir in the scallions while it cooks down and thickens.
# Notes:
01 -
You can cook this either in a wok or outside on the grill with a wok attachment.
02 -
For a nice char, cook meat and veggies separately in batches.
03 -
This is part of a guide on stir-frying with a grill.