I saw a charred broccoli salad online somewhere recently, and for whatever reason I had the idea to try the same technique for a fairly classic version of broccoli beef. Getting to burn food on purpose is always fun, and in addition to adding a whole extra layer of flavor, I love how this looks.Kode 336x280
There’s never been a pretty broccoli beef, but I’d say this is at least handsome, and to make it even more attractive, feel free to double the sauce. The amounts below make just enough to glaze, plus a few extra tablespoons, so it you want lots of sauce to saturate your rice, you should probably make extra.
As I mentioned in the video, never use cooking sherry for cooking with sherry. Just use sherry. The kind you drink. The good news is, we’re going to let you buy the cheapest bottle at the wine store. Cooking sherry tastes horrible, and has salt added to it, which was originally there so cooks wouldn’t drink it.
If you do make this, and you’re wondering why it doesn’t taste as good as the one from the Chinese takeout place, well, I can answer that in three initials, M.S.G. I’m not a fan of what it does the body, and don’t use it in my cooking, but if you do sprinkle some in, I think you’ll find it remarkably close. Plus, they’re not charring the broccoli. I really hope you give this a try soon. Enjoy!
Ingredients for 4 portions:
For the beef:
1 pound skirt steak
salt and freshly ground black pepper to taste
1 tablespoon cornstarch
2 tablespoons vegetable oil
For the sauce:
1/4 cup oyster sauce
3 tablespoons dry sherry
1 tablespoon soy sauce, plus more to taste
2 teaspoons ketchup
1/2 cup chicken broth
1 1/2 teaspoons cornstarch (use 2 for a thicker sauce)
2 teaspoon vegetable oil (plus a little fat from frying the steaks)
3 cloves minced garlic
prepared sliced beef
1 pound broccoli florets, charred in hot oven with a few drops of oil
4 cups steamed rice for service