Beef and Broccoli Stir Fry

Photo by Alex Richards

Beef and Broccoli Stir Fry
Serves 4. 

For the beef marinade:
3/4 to 1 pound flank or skirt steak, or firm tofu (See NOTE#1)
1/2 teaspoon kosher salt
1 1/2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons Shaoxing rice wine (mirin, a sweet Japanese rice wine, can also be used)
1 teaspoon sesame oil
1/8 teaspoon black pepper
1 (1/2-inch) piece of ginger, grated

For the sauce:
1 tablespoon Shaoxing wine (mirin, a sweet Japanese rice wine, sake, soju, or sherry can also be used)
2 tablespoons chicken or vegetable broth
2 tablespoons oyster sauce (See NOTE#2)
2 teaspoons dark soy sauce (regular soy sauce also works)

For cooking:
12 ounces broccoli (about 6 cups florets)
Kosher salt
2 tablespoons vegetable oil
1 clove garlic, minced
1 medium yellow onion, thinly sliced

1. Prepare the marinade: Cut the steak along the grain into 2-inch slabs, then cut each slab across the grain into 1/4-inch slices. Place the steak pieces in a large bowl. Season all over with kosher salt. Add the cornstarch, soy sauce, rice wine, sesame oil, black pepper, and grated ginger. Mix it together until combined and let marinate for 15 minutes.

2. Make the sauce: stir together all ingredients in a small bowl. Set aside.

3. Now it’s time to cook everything: Steam the broccoli by placing it in a microwave-safe dish with 2 tablespoons of water. Cover with plastic wrap or a microwave-safe plate and cook for 2 1/2 minutes. Drain excess water through a strainer. (If you don’t have a microwave or the right dish, you can steam the broccoli by placing a large non-stick skillet or wok over high heat. Add 3/4 cup of water and bring it to a boil. Add the broccoli and cook, covered with a lid, for about 2.5 minutes. Strain-off the excess water. Set broccoli aside and carefully wipe the wok or skillet dry. Season broccoli with salt. 

4. Make sure you have all your ingredients near the stove. Heat 1 tablespoon oil in a large wok or 12-inch nonstick skillet over high heat. Add the garlic and cook for 20 seconds. Place beef in the skillet, and cook without moving it for about 1 minute, then flip and cook, moving it constantly, for 1 minute more. Transfer the beef and its juices to a bowl. 

5. Add 1 tablespoon more oil to the wok or skillet and cook the onions for 3 minutes. Season with salt, then add the steamed broccoli and cook for 1 minute more. Add beef and its juices, plus the reserved sauce. Cook for an additional 1 to 2 minutes. Taste and add more salt and pepper as needed. Serve with rice noodles. Adapted from Grace Young “ Stir Frying to the Sky’s Edge”.

NOTE #1: If using firm tofu and it seems watery or smushy, the night before, place it between two plates and place a heavy can on top of it to press out excess water. Pat it dry before cooking.

NOTE #2: To replace 2 tablespoons oyster sauce with a vegetarian substitute, you can mix: 
1 tablespoon soy sauce and 1 tablespoon hoisin sauce

Rice Noodles
Serves 4, as a side.

8 ounces rice noodles, such as Pad Thai noodles, about 1/8 inch thick
About 6 cups boiling water
1 tablespoon sesame oil

1. Place noodles into a large heat-proof bowl. Pour the boiling water over the noodles and let soak until tender, about 10 minutes. 

2. Drain the noodles through a strainer, rinse under cold water, drain again and place them in a serving bowl. Immediately toss with the sesame oil, and serve along side the stir fry.