Hi! I'm Joanna, or Jo. Cooking is an avenue for me to celebrate culture, heritage, and the stories behind each recipe. I focus on nostalgic recipes that are easy to recreate and enjoy.
Joanna Chung
•
June 6, 2024
Cut flank steak (1 lb) into thin slices against the grain (about 1 in length, 2 in width, and ¼ in in thickness). Set aside in a medium bowl.
Mince garlic (5 cloves), and add ½ of the minced portion into the bowl with beef.
Add marinade ingredients — salt (⅓ tsp), white pepper (¼ tsp), cornstarch (2 Tbsp), baking soda (½ tsp), shaoxing wine (2 Tbsp), and soy sauce (1 Tbsp) — into the bowl with beef and mix well. Once marinade is mixed evenly with the beef, add oil (1 Tbsp) and mix well, set aside for 10 minutes.
Chop broccoli (2 heads) into florets. Soak broccoli for a few minutes and rinse well.
In a small bowl or measuring cup add sauce ingredients: chicken broth (1 cup), soy sauce (2 Tbsp), oyster sauce (2 Tbsp), dark soy sauce (1 tsp), sesame oil (1 tsp), sugar (2 tsp), and white pepper (¼ tsp). Mix well and set aside.
Heat a medium/large pan/wok to medium heat, add ~2 Tbsp of oil. Once the oil is hot, sear beef until 70% cooked, around 1 to 1 and a half minutes, then remove from the pan and set aside.
Add ~1 Tbsp of oil to the pan/wok and sauté the other half of the minced garlic portion til fragrant.
Add broccoli and sauté for around 1 minute, then add water (1 Tbsp) and cover the wok with a lid on for 2-3 minutes, or until broccoli is bright green.
Add mixed sauce into the pan/wok and bring to a boil. Combine water (1 Tbsp) and cornstarch (1 Tbsp) to make slurry, then add it to the pan/wok.
Once the sauce is thickened, add beef and combine everything well so the sauce is evenly coated on the beef and broccoli.
Turn off heat, serve with a warm bowl of rice, and enjoy!
