Chinese
Chinese
Free recipe
Beef and Broccoli
Velveted flank steak and crisp-tender broccoli florets in a rich brown garlic sauce. A weeknight stir-fry that comes together in minutes.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Toss the sliced beef with baking soda for 15 minutes, then rinse and pat dry to tenderize.
- Blanch the broccoli in boiling water for 90 seconds, then shock in ice water and drain well.
- Stir-fry the beef in a screaming hot wok for 90 seconds until just browned, then remove.
- Saute garlic and ginger, add the sauce of oyster, soy, and cornstarch, then toss in beef and broccoli.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
More from this kitchen
