Beef and Broccoli

wp-1468203256641.jpgI’ll admit, I mostly made this for the sauce. I looooove the sauce that comes with beef and broccoli and use the titular foods as a vehicle to convey the sauce to my mouth. The picture above was an in-process shot. The sauce thickened up and the broccoli cooked down a bit by the time it was done. I served this with the pork pot stickers from my last post.

I had a very good version of this at PF Changs two days before I tried it myself so I of course tried out this recipe from the pfchangsathome blog.

I didn’t change much to this recipe at all except doubled it and then added extra sauce and more cornstarch to thicken it. If you want more sauce, follow the recipe, don’t just throw more liquid and cornstarch in, make sure to get the ratios right because while mine tasted right (yummy) it wasn’t as thick as I liked it. I made a HUGE pot of rice to go with this.

BEEF and BROCCOLI
P.F. Chang’s China Bistro Copycat Recipe

Serves 4

3/4 pound flank steak, sliced very thin and against the grain (pro tip, I asked the butcher at my grocery store to cut this for me which he very nicely did)
4 cups broccoli cut into bite-sized pieces
1 1/2 tablespoons high-heat cooking oil like vegetable or canola oil
2 cloves garlic, minced
2 teaspoons cornstarch, dissolved in 2 tablespoons water
cooked white rice

For the beef marinade:
1 teaspoon low-sodium soy sauce
1 teaspoon mirin (I learned that mirin is sweetned sake THE MORE YOU KNOW :cue shooting star infographic:)
1/2 teaspoon cornstarch

For the sauce:
1/4 cup oyster sauce (took FOREVER to get out of the bottle)
2 teaspoons mirin
2 tablespoons low-sodium soy sauce
1/2 cup chicken broth (I used chicken stock)

Place the sliced beef in a large ziplock bag. Stir together the marinade ingredients and pour into the bag. Smoosh to coat the beef in the mixture, then let it sit at room temperature for 10 minutes. (I poured directly into the bag and then kneaded it and left it while I was prepping everything else)

Meanwhile, steam the broccoli for 2 minutes, or until crisp tender. Do not overcook as the broccoli will cook a bit more later in the recipe. Stir together the sauce ingredients in a small bowl and set aside.
Heat an electric wok, or very large skillet, to high heat. Add the oil then gently place the beef in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it. Add the garlic and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the sauce to a boil, then add in the cornstarch dissolved in water (once sauce with cornstarch in it boils, that is as thick as it will get, if you want it thicker, add more but watch the ratios). Cook until the sauce has thickened slightly, about 2 minutes. Serve over rice, if desired. (I desired)

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