Beef & Broccoli
★★★★★
PREP TIME
5 minutes
COOK TIME
8 minutes
SERVES
2
Ingredients
3 tablespoons
neutral oil, such as grapeseed
6 to 8 ounces
marbled beef steak, such as ribeye or strip, thinly (1/4-inch) sliced
1/2 teaspoon
kosher salt
1/2 teaspoon
coarsely ground white peppercorns
8 ounces
gai lan (Chinese broccoli) or broccoli rabe, cut to 1 1/2-inch pieces
2
cloves garlic, grated
1
1-inch piece ginger, unpeeled and grated
3 tablespoons
soy sauce
1 tablespoon
Shaoxing wine
1 teaspoon
granulated sugar
1 teaspoon
rice vinegar
Instructions
- Heat a large 10-inch wok or cast-iron skillet on medium-high heat until pretty darn hot (droplets of water should sizzle and evaporate instantly), 2 to 3 minutes. Add the oil. When it starts to shimmer, add the steak. Sear, undisturbed, on one side for 2 minutes, then flip, season with salt, and cook another 30 seconds. Transfer the steak with a (high-heat-proof!) slotted spoon or tongs to a plate.
- Lower the heat to medium and add the peppercorns. Toast, stirring to prevent burning, until fragrant, about 1 minute. Add the broccoli, increase the heat to medium-high and sauté, stirring frequently with the spoon or tongs, until bright-green and glossy, about 2 minutes. Add the garlic and ginger, and sauté 1 minute longer, stirring to prevent sticking and burning. (For extra wok hei, blast the greens with a torch for the last 30 seconds of sautéing.)
- Add the soy sauce, Shaoxing wine, and sugar to the pan—it will bubble ferociously, reducing to a glaze almost immediately. Add the reserved beef and toss until everything is just coated in a glossy sheen, another 30 seconds or so, then sprinkle with the vinegar. Turn out onto a serving plate, and serve alongside bowls of steamed rice.
