SEATTLE — No matter which Chinese restaurant you visit, beef and broccoli will surely be on the menu. But if you want to make it at home, chef Tom Douglas is here to give you his take on this classic dish. He joined us from the Hot Stove Society kitchen.
Beef & Broccoli
Servings: 4
Ingredients:
- 4 cups Broccoli Florets (about 1-2 crowns)
- 1 Tbsp Neutral Oil
- 2 Tbsp Oyster Sauce
- 1 tsp minced ginger
- 1 Tbsp minced garlic
- 12 oz Hanger or Skirt Steak (we like Mishima Reserve)
- Rub with Love Chinese 12 Spice
Instructions:
- Rub steak with a spice blend and set aside.
- Heat 1 Tbsp oil over high heat. Start broccoli in a wok or cast iron, and cook until tender and well charred.
- Add green onions, and chopped ginger, and cook for 1 minute. Add garlic and cook until fragrant but not burned.
- Turn off the heat. Stir in oyster sauce and allow residual heat to finish.
- Heat a cast iron over high heat. Add 1 Tbsp oil and heat to shimmering. Sear steak to your desired temperature.
- Remove steak and allow to rest.
- Cut steak thinly, across the grain. Top broccoli with steak and serve alongside steamed rice or noodles.
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