Beef and Broccoli

Tired of the blubbery, chewy beef with overcooked broccoli drenched in gravy-like brown sauce? This is what I consider as the American version of Chinese offerings. If you're like me, I prefer beef that's "tender-crisp" and broccoli cooked perfectly that actually tastes like broccoli. Unfortunately, I can only get it at mid-priced restaurants, where attention and care to the formulations are considered more than the restaurant's concept.

The last time I had great Beef and Broccoli was when I was in high school. That's a very looong time. I knew two Asian mothers (real Asians unlike me :o/) that made mouth watering, super tasty Asian cuisines and spoiled me rotten with all their cooking. They used a "secret" ingredient I actually learned about just only 5 years ago. I always thought Mrs. Pei and Mrs. Pereida were using coca-cola. Now I know. It's Chinese black vinegar (water, vinegar, caramel and spices) that provides a mild and tangy sweetness. Typically it's something I see often in braises, marinades, and sauces (like the one I make for the pot stickers on rare occasions).

I can only find black vinegar at Asian supermarkets. If you don't have an Asian store nearby, you can use a dark balsamic vinegar as a substitute.

This version of Beef and Broccoli is the absolute best, full of flavor, lightly glazed and easy to make incorporating the Chinese black vinegar, cooking the meat so it comes out "tender-crisp," using a smidgeon of cornstarch (in fact, it's only in the steak marinade) that'll thicken naturally when you simmer the sauce, and steaming the broccoli separately.

Overview

Flank steak, thinly sliced. Cutting it thinly is what makes the beef tender.

Steak marinade: soy sauce, oil, cornstarch (not much) and pepper.

I like to use chopsticks to ensure steak strips are coated with the marinade.

Steam broccoli until fork tender. This should take about 3 mins. Drain broccoli and set aside.

Add the steak strips in a single layer, do not crowd. You may have to do this in two steps.

Serve in your favorite bowl with some Jasmine rice. In this case, this is the bowl Sophie made when she was 4 years old at Color Me Mine.

Broccoli and Beef

Serves 4 as part of a multicourse meal.

Ingredients:

1 lb top sirloin or flank steak, thinly sliced into 1/8 inch (3 mm) thick strips

1 1/2 lbs (750 g) broccoli, cut into bite-size florets

1 tablespoon high heat cooking oil

1 tablespoon minced garlic

Beef Marinade

1 1/2 teaspoons soy sauce

1 teaspoon cornstarch

1/2 teaspoon cooking oil

Freshly ground black pepper

Stir Fry Sauce

3 tablespoons oyster sauce

2 teaspoons Chinese rice wine (or dry sherry)

2 teaspoons Chinese black vinegar (or balsamic vinegar)

Instructions:

1. In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.

2. In a small bowl, mix together the ingredients for the Stir Fry Sauce.

3. In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4. Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5. Pour in the Stir Fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Recipe: Courtesy of thepioneerwoman, who featured this recipe from Jaden Hair's cookbook, "the Steamy Kitchen," a food writer and food blogger.