Shanghai Stir-Fried Beef & Broccoli
1 small flank steak (1-1/4 to 1-1/2 lb.)
3 Tbs. soy sauce
1 Tbs. dry sherry
1 Tbs. cornstarch
3/4 lb. broccoli crowns, cut into 2-inch florets (to yield about 4 heaping cups)
1/4 cup canola or peanut oil
2 cloves garlic, peeled and smashed
2-inch piece ginger, peeled and cut into thin matchsticks
1/4 tsp. red chile flakes
2 Tbs. oyster sauce
Bring 2 quarts water with 2 tsp. kosher salt to a boil.
Slice the steak in half lengthwise and then cut crosswise into thin slices. In a medium bowl, stir 1 Tbs. of the soy sauce with the sherry, cornstarch, and 1/2 tsp. salt. Add the steak, toss to coat, and let sit for 10 minutes.
Meanwhile, blanch the broccoli in the boiling water until it softens to a tender crunch, 2 to 3 minutes. Drain in a colander and then rinse under cold water until the broccoli cools.
Set a large, heavy skillet or a large wok over high heat for 1 minute. Pour in 2 Tbs. of the oil and, when it starts to shimmer, add the beef. Cook the beef, stirring frequently, until it loses most but not all of its raw color, about 2 minutes. Transfer to a large plate. Add the remaining 2 Tbs. oil and the garlic, ginger, chile flakes, and 1/4 tsp. salt. Stir-fry for 30 seconds. Add the broccoli and 3 Tbs. water and cook, stirring to incorporate any browned bits on the bottom of the pan, until the broccoli warms through, about 1 minute. Stir in the beef, the oyster sauce, and the remaining 2 Tbs. soy sauce; cook, stirring, for 1 minute. Serve immediately.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 63
, pp. 86c
February 1, 2004