Beef and Broccoli
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • ⅓ cup Shaoxing rice wine , dry sherry or sake
  • 3 tablespoons plus 2 teaspoons soy sauce
  • 1 tablespoon cornstarch
  • 1 pound beef — chuck or rib steak — sliced thin against the grain
  • ¼ cup oyster sauce
  • ½ tablespoon chile-garlic sauce , or to taste
  • ½ cup plus 1 tablespoon neutral oil , like canola, grapeseed or peanut
  • 1 pound broccoli , the head cut into florets and the stems peeled and cut into planks
  • 2 tablespoons unsalted butter

Instructions

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