This is an easy and satisfying staple to have in your repertoire, and it’s better than any takeout you can order. It begins with beef cooked in a super-hot pan to sear it and give it an almost smoky flavor. The beef is removed from the pan and the Chinese trinity is added, followed by the broccoli and sauce, and then the meat is returned. It’s a simple, nutritious dish, a perfect weeknight meal. If you have the time, cut everything up long before you cook it, even the evening before—makes the meal prep go lickety-split, no longer than the rice takes to cook.
I became somewhat obsessed with this recipe after a lovely article in the New York Times by
Flank steak and skirt steak are the best cuts of beef to use for this dish, or any beef stir-fry, but most cuts that aren’t too tough will work.
Combine the sherry, soy sauce, and cornstarch in a large bowl and mix well. Add the beef and toss well; allow to marinate for 30 minutes at room temperature or overnight, covered, in the refrigerator, tossing it every now and then.
In a small bowl, combine the oyster sauce, chili sauce, and
Get a large sauté pan or wok very hot over high heat and add
Wipe out the pan and return it to high heat. When it is hot, add another
To finish, add half of the beurre manié to the pan and stir to thicken the sauce. If it is too thick, add a little more water or stock. If it’s too thin, add the remaining beurre manié. Drizzle with the sesame oil and serve immediately.
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