There�s never been a pretty broccoli beef, but I�d say this is at least handsome, and to make it even more attractive, feel free to double the sauce. The amounts below make just enough to glaze, plus a few extra tablespoons, so it you want lots of sauce to saturate your rice, you should probably make extra.
As I mentioned in the video, never use cooking sherry for cooking with sherry. Just use sherry. The kind you drink. The good news is, we�re going to let you buy the cheapest bottle at the wine store. Cooking sherry tastes horrible, and has salt added to it, which was originally there so cooks wouldn�t drink it.
If you do make this, and you�re wondering why it doesn�t taste as good as the one from the Chinese takeout place, well, I can answer that in three initials, M.S.G. I�m not a fan of what it does the body, and don�t use it in my cooking, but if you do sprinkle some in, I think you�ll find it remarkably close. Plus, they�re not charring the broccoli. I really hope you give this a try soon. Enjoy!
Ingredients for 4 portions:
For the beef:
1 pound skirt steak
salt and freshly ground black pepper to taste
1 tablespoon cornstarch
2 tablespoons vegetable oil
For the sauce:
1/4 cup oyster sauce
3 tablespoons dry sherry
1 tablespoon soy sauce, plus more to taste
2 teaspoons ketchup
1/2 cup chicken broth
1 1/2 teaspoons cornstarch (use 2 for a thicker sauce)
Final Assembly:
2 teaspoon vegetable oil (plus a little fat from frying the steaks)
3 cloves minced garlic
prepared sliced beef
1 pound broccoli florets, charred in hot oven with a few drops of oil
pinch cayenne
4 cups steamed rice for service
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