Beef and Broccoli
 Saucy, savory, and full of flavor—this beef with broccoli is weeknight-friendly and better than takeout. Ingredients 1 pound flat iron steak, cut into ¼-inch thick strips (flank steak, skirt steak or hanger steak may be substituted, but won't be as tender) ¼ cup soy sauce ¼ cup Shaoxing wine (Chinese rice wine) or dry sherry 2 teaspoons cornstarch ¼ cup oyster sauce ⅓ cup low-sodium chicken broth 1 tablespoon sugar 1 teaspoon sesame oil 4 scallions, whites finely sliced, greens cut into ½-inch segments on the diagonal, reserved separately 3 cloves garlic, minced 1 tablespoon finely minced fresh ginger (see note) 3 tablespoons vegetable oil 1 pound bite-size broccoli florets, from about 1½ pounds broccoli crowns ⅓ cup water Rice, for serving 1 pound flat iron steak, cut into ¼-inch thick strips (flank steak, skirt steak or hanger steak may be substituted, but won't be as tender) ¼ cup soy sauce ¼ cup Shaoxing wine (Chinese rice wine) or dry sherry 2 teaspoons cornstarch ¼ cup oyster sauce ⅓ cup low-sodium chicken broth 1 tablespoon sugar 1 teaspoon sesame oil 4 scallions, whites finely sliced, greens cut into ½-inch segments on the diagonal, reserved separately 3 cloves garlic, minced 1 tablespoon finely minced fresh ginger (see note) 3 tablespoons vegetable oil 1 pound bite-size broccoli florets, from about 1½ pounds broccoli crowns ⅓ cup water Rice, for serving Instructions Combine the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the Shaoxing wine (or dry sherry) in a bowl and toss to coat. Let marinate for 30 minutes at room temperature or 1 hour in the refrigerator. Meanwhile, combine the remaining 3 tablespoons of soy sauce with the cornstarch and stir with a fork until the cornstarch is dissolved. Add the remaining 3 tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside. Combine the scallion whites, garlic and ginger in a bowl and set aside. When you're ready to cook, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for 30 seconds, then add the water. Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel–lined plate. Wipe any excess water out of the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beef, so that it is in a single layer, and cook without moving until the beef is well seared, about 1½ minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate. Add another tablespoon of oil to the pan and heat until smoking. Add the remaining beef and cook without moving until the beef is well seared, about 1½ minutes. Add the scallion whites, garlic and ginger mixture and cook, stirring constantly with the beef, for about 30 seconds. Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens. Bring to boil and cook, tossing and stirring constantly until the sauce is lightly thickened, about 45 seconds. Transfer to a serving platter and serve with rice. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Combine the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the Shaoxing wine (or dry sherry) in a bowl and toss to coat. Let marinate for 30 minutes at room temperature or 1 hour in the refrigerator. Meanwhile, combine the remaining 3 tablespoons of soy sauce with the cornstarch and stir with a fork until the cornstarch is dissolved. Add the remaining 3 tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside. Combine the scallion whites, garlic and ginger in a bowl and set aside. When you're ready to cook, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for 30 seconds, then add the water. Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel–lined plate. Wipe any excess water out of the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beef, so that it is in a single layer, and cook without moving until the beef is well seared, about 1½ minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate. Add another tablespoon of oil to the pan and heat until smoking. Add the remaining beef and cook without moving until the beef is well seared, about 1½ minutes. Add the scallion whites, garlic and ginger mixture and cook, stirring constantly with the beef, for about 30 seconds. Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens. Bring to boil and cook, tossing and stirring constantly until the sauce is lightly thickened, about 45 seconds. Transfer to a serving platter and serve with rice. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Nutrition Information Powered by Per serving (4 servings) Calories: 369 Fat: 21g Saturated fat: 5g Carbohydrates: 17g Sugar: 6g Fiber: 4g Protein: 28g Sodium: 1523mg Cholesterol: 77mg Per serving (4 servings) Calories: 369 Fat: 21g Saturated fat: 5g Carbohydrates: 17g Sugar: 6g Fiber: 4g Protein: 28g Sodium: 1523mg Cholesterol: 77mg