Beef and Broccoli
This homemade version of beef and broccoli is faster than takeout, packed with flavor, and the silky sauce clings perfectly to the rice.
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Cooking tools:
- Wok
- Pan
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Stove
- Cutting board
- Chef's knife
- Spoon
- Wooden spoon
- Spatula
- Rice cooker
- Saucepan
- Airtight container
- Plate
- Serving platter
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 1 crown broccoli, cut into bite-sized pieces
- 2 tablespoons neutral oil
- 1/3 cup sherry wine or Shaoxing wine
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup water
- 2 tablespoons cornstarch (for slurry)
- 2 tablespoons water or chicken stock (for slurry)
- Steamed rice, for serving
- 1 tablespoon toasted sesame seeds, for garnish
- Optional garnish, green onions
- 1/2 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch
- 1 tablespoon baking soda
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 1/4 cups chicken stock
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon white pepper
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