This recipe comes from Jaden and it's so much better and healthier than what you get at some "Chinese" restaurants. I had to improvise on 2 ingredients since I haven't made a trip to my local asian market in 3 weeks. Bad Nancy! It tasted good with the substitution but I will have to try the original version. Of course. The recipe is copied from Ree's post. The photos are from moi.
Jaden’s Chinese Beef Broccoli (from The Steamy Kitchen Cookbook)
SERVES 4 AS PART OF MULTICOURSE MEAL
1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
1 1/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)
1. In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature.
3. In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
My test taste plate. The cook always double checks her creation.
Here's a tip when cooking the meat. Don't just dump the whole thing for frying. Make it in 2-3 batches. Overcrowing it will just create steam plus it's much easier to flip them when there's space in between.
I served this dish with jasmine rice but you can have it as is. The whole family loved it. My daughter had seconds. It's a winner! The brocoli was tender but still intact. The beef was tender and savory. Now this is how Beef and Brocoli should look and taste like!