Beef and Broccoli Steak Plate
Submitted by: Jason Kwan, Attorney, Office of Chief Trial Counsel
This recipe was the result of an experiment. I was craving beef and broccoli but didn’t want to make a pot of rice. The recipe also works well for low carb diets.
1 lb. ribeye steak Sea salt Black pepper 4-5 stalks of Gai Lan (Chinese Broccoli)
1/2 to 2/3 cup chicken or vegetable stock 1 1/2 tablespoons soy sauce 1 teaspoon dark soy sauce 1 tablespoon oyster sauce 1/2 teaspoon sesame oil 1/8 teaspoon white pepper (or to taste) 1 tablespoon Sriracha (optional) 1 tablespoon of cornstarch
Vegetable oil 1 large scallion 4–5 cloves garlic (minced) 4–5 slices of ginger 2-3 tablespoons Shaoxing wine, in two portions 1/2 a lemon (optional)
Flatten the ribeye to about 1/3" to 1/2" using your preferred method. Season both sides with sea salt and black pepper and let sit for at least 40 minutes.
Prepare the sauce mixture by combining the stock, soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, Sriracha (if using), and cornstarch. Warming the stock will dissolve the cornstarch more thoroughly. You will still need to stir the mixture once cooking. Set aside. Mince garlic, slice ginger. Cut the scallion in half, leaving the white portion in one whole piece. Flatten/bruise the white portion with the flat of your knife. Thinly slice the green portions diagonally. Prepare the Gai Lan by cutting all branching stalks (with leaves and florets) and splitting the primary stalks lengthwise in halves, thirds, or quarters, depending on the thickness. If the stalks are particularly long, cut in half at a diagonal. Heat a cast iron, carbon steel, or stainless steel skillet over high heat (avoid non-stick/Teflon). While bringing the skillet up to temperature, add oil and coat the bottom. Heat until smoking. Sear the steak on both sides until browned to your preferred doneness (2–4 minutes. If it needs 5 minutes per side...I hope you're cooking outdoors) and your preferred method (flipping often or flipping once). Add 1/2 the Shaoxing wine, the white portion of the scallion, and 1/2 the minced garlic into the pan about 2/3 through your cooking time. Once evaporated, turn off heat, remove contents from pan, and set aside. Heat your skillet over medium heat and add oil. Add ginger, stir, and cook until slightly blistered. Add gai lan and toss until the oil coats the stalks and leaves (most of the fond from the steak will also coat the stalks and leaves) Add garlic, stir, add the remaining Shaoxing wine, and cook to your preferred tenderness. Add any leftover seasoning from the steak seasoning pan if you prefer. Once cooked, remove gai lan from the pan. Turn heat to medium, add sauce mixture to pan, stir, and allow sauce to thicken. While sauce is simmering, you can plate the steak and gai lan (squeeze lemon overall if using). Add sliced scallions. Drizzle sauce to finish.