I make Kenji's Beef with Broccoli so often that I transcribed it into my Paprka app. I am sick of taking my book out to the wok burner in the backyard. I thought some here might like a copy. Funny thing, I found a typo in the book. In Step 8 in the book it says "and the chicken is cooked..." instead of "beef." I fixed that, lol. I'm not sure how to upload files other than photos here so it may take me a try or two.

Edit: I've added a text version. The Paprika file is below, and Spinnaker added a pdf file below as well.

Beef with Broccoli

★★★★★

Beef, Chinese, Staples, Things I've cooked

Difficulty: Medium | Servings: 4

Ingredients:

For the Beef
1 lb beef (flap, flank, skirt, hanger)
1/2 tsp baking soda
1/2 tsp salt
1 tsp light soy sauce or shoyu
1 tsp Shaoxing wine or dry sherry
1/2 tsp sugar
1 tsp roasted sesame oil
1/2 tsp cornstarch

For the Sauce
1 tbsp light soy or shoyu
1 tbsp dark soy
3 tbsp oyster sauce
2 tbsp Shaoxing wine
1 tbsp sugar

For the Cornstarch Slurry
2 tsp cornstarch
1 tbsp water

For the Broccoli
12 ounces broccoli or broccolini cut into size sized florets, stems cut on bias into 1 1/2 in segments

For the Stir Fry
1/4 cup oil
2 med garlic cloves minced
2 tsp ginger minced

Directions:

1. For the Beef Place the beef in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine-mesh strainer set in the sink and press it with your hands to remove excess water. Return the beef to the bowl, add the baking soda, and vigorously massage the baking soda into the meat, lifting the meat, throwing it down, and squeezing it about 30 seconds to a min8ute. Add the salt, soy sauce, Shaoxing wine, sugar, sesame oil, and cornstarch and roughly work the marinade into the meat for at least 30 seconds. Ste aside to marinate for at least 15 minutes and up to overnight.

2. For the Sauce Combine the soy sauces, oyster sauce, sugar, and wine in a small bowl. Stir with a a fork until the sugar is dissolved and no lumps remain. Combine the cornstarch and water in a separate bowl and stir with a fork until the cornstarch is dissolved.

3. For the Broccoli Boil the broccoli for 1 minute and drain, spread to single layer on baking sheet

4. Before you begin, get your bowls ready
a. Marinated beef .
b. Blanched broccoli
c. Garlic and ginger
d. Sauce
e. Cornstarch Slurry
f. Empty bowl for cooked ingredients
g. Serving platter

5. For the Stir Fry Rub a thin film of oil into the wok and set it over high heat until smoking. Add 1 tablespoon of the oil and swirl to coat. Add half of the beef and stir-fry until mostly cooked through and lightly browned in spots, about 1 minute. Transfer to a large bowl. Wipe out the wok and repeat with another tablespoon of oil and add the remaining beef. (You may need a quick rinse under the sink if any excess beef marinade threatens to burn on the wok.)

6. Wipe out the wok and return it to high heat until lightly smoking. Add 1 Tbsp of the remaining oil and swirl to coat. Add half of the broccoli and stir fry until tender-crisp, about 1 minute. Transfer to the bowl with the beef.

7. Wipe out the work and return it to high heat until lightly smoking. Add the remaining tablespoon of oil and swirly to coat. Add the remaining half of the broccoli and stir-fry until tender-crisp, about 1 minute. Return all the beef and broccoli to the wok along with the garlic and ginger. Stir-fry until fragrant, about 30 seconds.

8. Stir the sauce and add to the wok, pouring it in around the edges. Stir the cornstarch slurry and add a splash. Cook, tossing, until the sauce thickens and the beef is cooked through, about 30 seconds longer. Adjust the sauce consistency with more cornstarch slurry if it is too thin or a splash of water if it is too thick. Transfer to a serving platter and serve immediately with steamed white rice.

Source: Kenji Lopez Alt, “The Wok”



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