(Adapted from the (oops) Wine Blog, but looks pretty similar to the Best Recipe.)
1.25 pounds NY strip or skirt steak
1 pound broccoli
1 bell pepper
1 inch of ginger
4-5 cloves of garlic
3 tablespoons soy sauce
3 tablespoons sherry (or 40g, can substitute Vermouth)
5 tablespoons chicken stock (70g)
2 teaspoons brown sugar (10g)
1 tablespoon corn starch (10g)
1/3 c Oyster sauce (96 grams)
1/4 c peanut oil
1 teaspoon red pepper flakes
scallions for topping
steamed rice for serving
It’s probably a good idea to start steaming the rice as you get started.
Cut the steak into bite-size strips, about 1/4 inch thick. Place it in a wide, shallow bowl and pour the soy sauce over the top. Put the bowl in the fridge so the beef can marinate for a few minutes.
Mix the sherry, chicken stock, oyster sauce, brown sugar and corn starch with a whisk until it’s thick. Add more corn starch if it seems a little thin and set aside.
Chop the broccoli into small, same-sized trees. Chop the red pepper into much smaller same-sized pieces. Mince the garlic and the ginger and put them in a bowl with about two tablespoons of the peanut oil.
Pull the meat out of the fridge and drain the soy sauce.
Heat a wok or frying pan until smoking. Add a little oil to the pan and swirl it around. Add half the beef to the pan, spread it out, and then try to keep yourself from touching it for about a minute. Stir the beef and cook for another thirty seconds. Remove to a bowl to rest. Repeat with the rest of the beef.
Set the broccoli in the pan for thirty seconds (again not touching too much). Add a half cup of water and cover the pan so the broccoli can steam for about five minutes. Remove the broccoli and set it aside to cool off.
Add another tablespoon or so of oil, heat it up to really hot and add the red peppers. Stir the peppers fairly frequently for about two minutes. As they begin to get brown, add the red pepper flakes and wake up the garlic/ginger/oil mixture. Toss it all together and add the broccoli.
Finally, add the beef back. Re-whisk the sauce and add that too. Cook everything for an additional two minutes while serving rice. Top generously with sliced scallions.
This has been in our regular rotation since back when we lived in Philly. We are forever ruined for greasy take-out beef with broccoli. This recipe is far superior to anything we’ve had at restaurants. Absolutely delicious, and fresh tasting too.
Skirt steak works beautifully with this. Flank steak is another good option.
We’re working on the adjusting the quantities broth and cornstarch in the sauce. The original recipe can yield slightly too little sauce, and a sauce that’s too think. The quantities above (5T stock; 1T corn starch) are a guess based on recent versions we’ve made.