English35 min
Beef and broccoli
Thin steak and broccoli in a soy and oyster sauce, over rice. Four plates.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
560
Calories
2,239 kcal in this batch
Protein
38.9 g
Fat
14.9 g
Carbs
67 g
Per serving stays put. Amounts follow the headcount.
Ingredients
cornstarch
Flour · twice as much. Cook it a minute longer so the flour taste goes away.
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Rinse the rice. Cook it with the salt and 2 1/4 cups of water, covered, on low, 15 minutes. Rest off the heat.
- 2
Slice the steak thin against the grain. Toss it with 1 tablespoon of the soy sauce and the cornstarch.
- 3
Cut the broccoli into bite-size pieces. Peel thick stalks and slice them.
- 4
Heat the oil in a wide pan. Sear the beef in two batches, about 1 minute, until just browned. Take it out.
- 5
Add the garlic and the ginger. Cook 20 seconds. Add the broccoli and 2 tablespoons of water. Cover 2 minutes, until it is bright green and still crisp.
- 6
Stir the rest of the soy sauce, the oyster sauce, the sugar, and the broth. Pour it in. Simmer until it turns glossy, about 1 minute.
- 7
Return the beef. Turn off the heat. Stir in the sesame oil. Serve over the rice.
Cook's notes
Slice the steak thin, against the grain, or it chews. Against the grain means the cut face shows short fibers, not long strings. A hot pan and a short cook keep it tender. The cornstarch helps the sauce stick. Do not boil the broccoli until it is gray. It should stay bright green. This is the weeknight Chinese-American plate.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
Rate this dish
No ratings yet.
Ratings are part of Savor+.
Comments
No comments yet. Be the first to report back.