May 27

Brocolli beef / chicken

A Panda Express Beef and Broccoli delicious spot-on copycat with tender stir fried flank steak and steamed broccoli in a classic ginger soy sauce.

 

Ingredients

  • 1 lb flank steak , sliced thinly against the grain (or chicken)
  • 1 tablespoon cornstarch
  • 3 tablespoons shaoxing wine , divided
  • 1 lb broccoli floret , cut into bite sized pieces
  • 2 tablespoons cooking oil (I use canola, vegetable is fine too)
  • 1/4 teaspoon sesame oil
  • 2 garlic cloves , minced
  • 1 teaspoon ginger , very finely minced
  • 2 tablespoons oyster sauce
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame seeds (optional)

Instructions

  1. Add the beef, cornstarch and 2 tablespoons of the shaoxing wine together in a ziploc bag and squeeze the bag a few times to combine.
  2. Let marinade for 20 minutes.
  3. Half steam your broccoli, I usually microwave in a glass bowl with a wet paper towel on top of freshly rinsed broccoli for 2:45 to cook though. In this case I would cook for 2 minutes.
  4. Combine the oyster sauce, water, 1 tablespoon of the shaoxing wine, brown sugar, soy sauce and cornstarch into a small bowl and stir to mix.
  5. Heat a wok on high, the hotter the better.
  6. Add the cooking oil and sesame oil to the pan and when you see it rippling, add 1/3 of your flank steak.
  7. Sear on high heat, 1 minute on each side.
  8. Remove beef and cook the last two batches.
  9. Add your garlic and ginger and cook for 10-15 seconds.
  10. Add the beef back into the pan.
  11. Add in the broccoli.
  12. Stir your sauce again (to make sure the cornstarch hasn’t settled) and add it to the pan.
  13. Quickly toss to combine until the sauce just thickens.
  14. Add sesame seeds for garnish (optional).
  15. Serve immediately.

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