Better-than-takeout Restaurant-Style Beef & Broccoli served with rice, sesame seeds and green onion.
Author:Julie Andrews
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:Serves 4
Category:Dinner
Method:Stove-Top
Cuisine:Chinese
Ingredients
Scale
1 egg white
1 tablespoon rice wine (or mirin)
2 tablespoons cornstarch, divided
¼ teaspoon coarse salt
1-pound beef top loin or flank steak, thinly sliced against the grain
½ cup unsalted beef stock
2 tablespoons oyster sauce
2 tablespoons rice wine (or mirin)
2 tablespoons low sodium soy sauce
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
3 tablespoons oil
1 medium head broccoli, cut into florets (about 3-4 cups)
2-inch piece ginger, peeled and minced
2-3 cloves garlic, peeled and minced
Cooked rice, sesame seeds and sliced green onion, for serving
Instructions
In a medium glass mixing bowl, whisk together egg white, rice wine, 1 tablespoon cornstarch and salt until thoroughly combined. Add strips of beef and toss to combine. Marinate for about 30 minutes in the refrigerator.
In a separate bowl, whisk together beef stock, oyster sauce, rice wine, soy sauce, brown sugar and sesame oil. Vigorously whisk in remaining 1 tablespoon cornstarch until smooth. Set aside.
Heat oil to medium-high in a large skillet or wok. In batches, sauté marinated beef strips for 1-2 minutes, flipping once, until browned and crispy on all edges. Remove cooked beef and place on a paper towel-lined plate. Add broccoli florets to the hot skillet or wok and sauté 3-4 minutes, until just tender, stirring frequently. Stir in ginger and garlic and sauté an additional 30-60 seconds.
Pour sauce into the wok or skillet and simmer 1-2 minutes, until thickened.
Serve over cooked rice and top with sesame seeds and green onion.