BEEF AND BROCCOLI STIR-FRY
4 to 6 servings
Please read about Stir-Frying. If desired, substitute asparagus, trimmed and cut into 2-inch pieces, for the broccoli.
Combine in a medium bowl:
- ¼ cup soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon water
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
Add and toss to coat:
- 1 pound boneless beef steak, such as flank steak, sliced across the grain into ½-inch-thick strips
Marinate for at least 20 and up to 30 minutes. Meanwhile, prepare:
- 1 pound broccoli, trimmed and cut into bite-sized florets
- 6 green onions, cut into 2-inch pieces
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms, preferably shiitake caps
Combine in a small bowl:
- 1-inch piece ginger, peeled and minced
- 3 garlic cloves, minced
- (1 teaspoon red pepper flakes or Sichuan peppercorns)
Heat in a wok or large heavy skillet over high heat until shimmering:
- 2 tablespoons vegetable oil
Add the ginger-garlic mixture and cook, stirring constantly, until fragrant but not browned, about 30 seconds. Add the beef and its marinade and cook, stirring to separate the slices, until browned, about 2 minutes. Transfer the beef mixture to a plate. Wipe out the pan and reheat over high until shimmering:
- 2 tablespoons vegetable oil
Add the vegetables and stir-fry until crisp-tender, about 2 minutes. Return the meat and any accumulated juices to the pan and toss together for 10 seconds to heat through and combine. Serve with:
- Cooked white rice