I love the simplicity of this classic chinese dish, and using leftover steak makes it even simpler! if you’re in TO, my favourite version of this is served at maple yip in scarborough where they use fresh chinese broccoli, and the beef slices are the most velvety and tender I’ve ever had. (they are currently in the process of relocating, but my parents will let me know once they announce it on fairchild radio) simple yet flavourful, this dish is perfectly paired with white jasmine rice.
1 head broccoli, cut into florets
1/8 cup avocado oil
1/4 cup gf tamari
1/4 cup cooking wine or saké
1 tbsp. brown or palm sugar
1/4 teaspoon ground cinnamon
2 cloves garlic, minced
1-inch ginger, minced or grated
1 lb. leftover steak, thinly sliced against the grain
2 tbsps. cornstarch + 1 tbsp. room temp. water
1 tsp. sesame oil or chili oil
sesame seeds, to garnish
any of the following: green onions, cilantro, chopped
Bring a medium large pot of salted water to a boil. Drizzle a bit of oil in the water for glistening and vibrant broccoli.
Blanch broccoli until the water comes to a simmer again. The temperature of the water will drop once you put the broccoli in, so watch until there’s movement in the water again, about 2-3 minutes. Strain and shock under cold water or an ice bath. Strain again and set aside.
In a medium sized mixing bowl, combine ingredients from avocado oil to ginger with a whisk.
Heat a wok on medium-high heat, and pour in sauce. Swirl around for a minute until garlic and ginger are fragrant. Toss in broccoli and steak and bring to a simmer. Pour in cornstarch slurry and mix until thickened, add a bit more if you desire a more viscous consistency.
Finish with sesame or chili oil, sesame seeds and fresh herbs. Serve with white rice.