{"format":"dagwood/rgf@1","slug":"beef-and-broccoli","title":"Beef and Broccoli","blurb":"Silky, velveted flank steak and crisp-tender broccoli in a glossy garlic ginger brown sauce, over jasmine rice.","servings":4,"tags":["stir-fry","beef","weeknight","rice"],"cuisine":"Chinese American","difficulty":"medium","image":"/img/beef-and-broccoli.webp","imageAlt":"Beef and broccoli in a glossy brown sauce, sprinkled with scallions and sesame seeds, served with a mound of white jasmine rice","lines":[{"id":"beef","name":"Beef"},{"id":"broccoli","name":"Broccoli"},{"id":"sauce","name":"Brown sauce"},{"id":"rice","name":"Jasmine rice"}],"ingredients":[{"id":"flank","name":"flank steak","qty":1,"unit":"lb","line":"beef","subs":[{"name":"flat iron or sirloin steak","qty":1,"unit":"lb","note":"Just as tender. Slice it the same way, against the grain"}]},{"id":"baking-soda","name":"baking soda","qty":0.5,"unit":"tsp","line":"beef"},{"id":"velvet-water","name":"water","qty":2,"unit":"tbsp","line":"beef"},{"id":"velvet-soy","name":"soy sauce","qty":1,"unit":"tbsp","line":"beef"},{"id":"shaoxing","name":"Shaoxing wine","qty":1,"unit":"tbsp","line":"beef","subs":[{"name":"dry sherry","qty":1,"unit":"tbsp","note":"A close match, slightly sweeter"}]},{"id":"velvet-cornstarch","name":"cornstarch","qty":2,"unit":"tsp","line":"beef"},{"id":"garlic","name":"garlic","qty":4,"unit":"clove","line":"beef"},{"id":"ginger","name":"fresh ginger","qty":1,"unit":"tbsp","prep":"peeled","line":"beef"},{"id":"sear-oil","name":"neutral oil","qty":2,"unit":"tbsp","line":"beef"},{"id":"aromatic-oil","name":"neutral oil","qty":1,"unit":"tbsp","line":"beef"},{"id":"scallions","name":"scallions","qty":2,"unit":"","prep":"thinly sliced","line":"beef"},{"id":"sesame-seeds","name":"toasted sesame seeds","qty":1,"unit":"tsp","line":"beef","optional":true},{"id":"broccoli","name":"broccoli","qty":1.25,"unit":"lb","prep":"about 2 medium crowns","line":"broccoli","subs":[{"name":"broccolini","qty":1.25,"unit":"lb","note":"Sweeter and more tender. Cut into 2 inch pieces"}]},{"id":"blanch-salt","name":"kosher salt","qty":1,"unit":"tbsp","line":"broccoli"},{"id":"broth","name":"low-sodium chicken broth","qty":0.5,"unit":"cup","line":"sauce","subs":[{"name":"water","qty":0.5,"unit":"cup","note":"A lighter sauce. The oyster sauce still carries it"}]},{"id":"oyster","name":"oyster sauce","qty":3,"unit":"tbsp","line":"sauce","subs":[{"name":"vegetarian mushroom stir-fry sauce","qty":3,"unit":"tbsp","note":"Meat free and very close in flavor"}]},{"id":"sauce-soy","name":"low-sodium soy sauce","qty":1,"unit":"tbsp","line":"sauce"},{"id":"dark-soy","name":"dark soy sauce","qty":1,"unit":"tsp","line":"sauce","optional":true},{"id":"brown-sugar","name":"light brown sugar","qty":2,"unit":"tsp","line":"sauce"},{"id":"sesame-oil","name":"toasted sesame oil","qty":1,"unit":"tsp","line":"sauce"},{"id":"sauce-cornstarch","name":"cornstarch","qty":2,"unit":"tsp","line":"sauce"},{"id":"jasmine","name":"jasmine rice","qty":1.5,"unit":"cup","line":"rice"},{"id":"rice-water","name":"water","qty":2,"unit":"cup","line":"rice"}],"steps":[{"id":"slice-beef","line":"beef","verb":"Slice","text":"Slice {flank} against the grain into thin strips, about 1/4 inch thick.","min":6,"hands":"on","after":[],"uses":["flank"]},{"id":"velvet","line":"beef","verb":"Velvet","text":"Toss the beef with {baking-soda} and {velvet-water}, then mix in {velvet-soy}, {shaoxing} and {velvet-cornstarch} until the liquid is absorbed.","min":2,"hands":"on","after":["slice-beef"],"uses":["baking-soda","velvet-water","velvet-soy","shaoxing","velvet-cornstarch"],"why":"Baking soda raises the meat's pH, so it stays tender and silky over high heat."},{"id":"rest-beef","line":"beef","verb":"Rest","text":"Let the beef sit at room temperature so the marinade can work.","min":20,"hands":"off","after":["velvet"],"uses":[]},{"id":"mince","line":"beef","verb":"Mince","text":"Mince {garlic} and {ginger}.","min":3,"hands":"on","after":[],"uses":["garlic","ginger"]},{"id":"boil-water","line":"broccoli","verb":"Boil","text":"Bring a medium pot of water to a boil.","min":8,"hands":"off","after":[],"uses":[],"heat":"high","tool":"medium pot"},{"id":"cut-broccoli","line":"broccoli","verb":"Cut","text":"Cut {broccoli} into bite-size florets. Peel the stems and slice them into coins.","min":4,"hands":"on","after":[],"uses":["broccoli"]},{"id":"blanch","line":"broccoli","verb":"Blanch","text":"Add {blanch-salt} and the broccoli to the boiling water and cook until bright green and crisp-tender, about 90 seconds. Drain well.","min":3,"hands":"on","after":["boil-water","cut-broccoli"],"uses":["blanch-salt"],"tool":"colander","why":"Precooked broccoli only needs a quick toss in the wok, so the beef never overcooks."},{"id":"whisk-sauce","line":"sauce","verb":"Whisk","text":"Whisk {broth}, {oyster}, {sauce-soy}, {dark-soy}, {brown-sugar}, {sesame-oil} and {sauce-cornstarch} until smooth.","min":2,"hands":"on","after":[],"uses":["broth","oyster","sauce-soy","dark-soy","brown-sugar","sesame-oil","sauce-cornstarch"]},{"id":"rinse","line":"rice","verb":"Rinse","text":"Rinse {jasmine} in a strainer under cold water until it runs mostly clear.","min":2,"hands":"on","after":[],"uses":["jasmine"]},{"id":"cook-rice","line":"rice","verb":"Cook","text":"Bring the rice and {rice-water} to a boil in a saucepan, then cover and cook over low heat.","min":20,"hands":"off","after":["rinse"],"uses":["rice-water"],"heat":"high, then low","tool":"saucepan with lid","checks":[{"at":5,"text":"Once it boils, cover and turn the heat to low"}]},{"id":"rest-rice","line":"rice","verb":"Rest","text":"Take the pan off the heat and let it stand, covered, so it finishes steaming.","min":10,"hands":"off","after":["cook-rice"],"uses":[]},{"id":"fluff","line":"rice","verb":"Fluff","text":"Fluff the rice with a fork.","min":1,"hands":"on","after":["rest-rice"],"uses":[]},{"id":"sear","line":"beef","verb":"Sear","text":"Heat {sear-oil} in a wok over high heat until it just smokes. Sear the beef in two batches until browned at the edges, about 2 minutes each, then move it to a plate.","min":6,"hands":"on","after":["rest-beef"],"uses":["sear-oil"],"heat":"high","tool":"wok or large skillet","why":"A crowded wok steams the beef gray instead of browning it."},{"id":"aromatics","line":"beef","verb":"Stir-fry","text":"Lower the heat to medium, add {aromatic-oil}, then the garlic and ginger, and stir until fragrant, about 30 seconds.","min":1,"hands":"on","after":["sear","mince"],"uses":["aromatic-oil"],"heat":"medium","tool":"wok or large skillet"},{"id":"finish","line":"beef","verb":"Toss","text":"Stir the sauce, pour it in and cook until glossy and thick, about 1 minute. Add the beef and broccoli and toss to coat.","min":2,"hands":"on","after":["aromatics","whisk-sauce","blanch"],"uses":[],"heat":"high","tool":"wok or large skillet"},{"id":"serve","line":"beef","verb":"Serve","text":"Spoon the beef and broccoli over the rice and top with {=scallions} and {=sesame-seeds}.","min":1,"hands":"on","after":["finish","fluff"],"uses":["scallions","sesame-seeds"]}],"serve":"serve","notes":["Freeze the steak for 15 to 20 minutes first and it slices thin much more easily.","Have every component ready before the wok goes on. The stir-fry takes under 10 minutes.","Dark soy sauce is mostly for color. Leave it out and the dish just looks a little lighter."],"license":"CC BY 4.0"}