The secret ingredient in this dish is Chinese black vinegar. If you don't have this, substitute with young, unaged balsamic vinegar. The aged, good quality balsamic vinegar is too sweet - so make sure you get the cheaper, young balsamic. To keep this dish vegetarian, replace the beef with fresh, thick, meaty shitake mushrooms (cut in half) or even sliced portobello mushrooms. If you use flank steak, make sure you cut ACROSS the grain....which is perpendicular to the grain, for the most tender steak. If you cut WITH the grain, the meat will be tough.
If you are using flank steak, slice into thin pieces, ACROSS the grain. If using sirloin, grain doesn't matter. In a bowl, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes at room temperature.
In a wok or large saute pan, add 1 cup 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 just pierce the stem with a fork. Drain.
The beef in this recipe is thinly sliced flank steak. It can sometimes be tricky to slice steak, so I typically put it in the freezer for about 30 minutes before I slice it. Freezing the meat helps to firm it up so that you can get thinner slices.
If you’re not able to use flank steak, other great options include sirloin, skirt steak or New York strip.
Oyster sauce is a brown Chinese sauce that can be found in the ethnic aisle of most grocery stores. It is different than fish sauce, which is typically used in Thai and Vietnamese cooking. If you can’t find oyster sauce or don’t want to use it, you can substitute hoisin sauce. Hoisin sauce isn’t exactly the same but still makes for a great dish.
This dish is great for meal prep, and will stay fresh for up to 4 days in the refrigerator.
Chinese Broccoli Beef Recipe - Copyright 2017-2020 Steamy Kitchen, Inc.