Beef and Broccoli

{62 g} 2

heads of broccoli, cut into bite sized pieces

1 lb {454 g}

flank steak, thinly sliced

{18 g} 5 - 6

cloves garlic, finely minced

2 TBL {16 g}

cornstarch

2 TBL {30 g}

shao xing wine (dry sherry or dry white wine will also work)

1 TBL {18 g}

oyster sauce

1 TBL {16 g}

soy sauce

1 TBL {16 g}

dark soy sauce

3 tsp {12 g}

sugar

1/2 tsp {2.3 g}

kosher salt

1/2 tsp {1.5 g}

black pepper

1/2 tsp {2.3 g}

baking soda

cooking oil

Sauce:

1/2 cup {118 g}

water

1/2 TBL {8.0 g}

soy sauce

2 TBL {36 g}

oyster sauce

1/2 TBL {8.0 g}

dark soy sauce

1 tsp {4.2 g}

sugar

1/2 tsp {1.5 g}

black pepper

1/2 tsp {2.3 g}

kosher salt

Marinate beef with cornstarch, baking soda, soy sauce, dark soy sauce, oyster sauce, shao xing wine, sugar, salt, black pepper and garlic. Set aside to marinate for 15 minutes.

In a small bowl, combine water, soy sauce, oyster sauce, dark soy sauce, sugar, black pepper, and salt.

Blanch broccoli in boiling water for 30 seconds (or to desired texture) and then soak in an ice bath. Strain dry in a colander. Plate broccoli to make a bed for the beef

In a large wok, heat oil on high heat then add marinated beef. Spread it around the pan evenly and let it sear about 2-3 minutes per side

Pour in the sauce, combine with the meat and watch the sauce thicken because of the corn starch.This should take another minute or two.

Pour the cooked beef and all of its sauce over the broccoli. Serve it with a side of white or brown rice.

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