AppleDownload on the App Store
All recipes

Chinese-American · Dinner

Beef and broccoli

Velveted flank steak and crisp-tender broccoli cooked separately, then joined in a light Chinese-American takeout-style oyster and soy sauce.

About 1 hr 5 minTotal
About 45 minActive
$$Cost
ModerateDifficulty
Makes 6 servings
Chinese American beef and broccoli with thin browned flank steak, vivid green florets, and a light glossy oyster-soy sauce over rice.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 6 servings

  • 1 1/2 pounds flank steak, sliced 1/4 inch thick across the grain
  • 1/2 teaspoon baking soda
  • 3 tablespoons water
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons neutral oil
  • 1 cup low-sodium chicken stock
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch
  • 2 pounds broccoli crowns, cut into even florets
  • 3 tablespoons neutral oil, divided
  • 4 garlic cloves, sliced
  • 1 tablespoon minced ginger
  • 1 teaspoon toasted sesame oil
  • 4 cups steamed rice

Instructions

  1. Massage beef with baking soda and water until absorbed, then add 1 tablespoon each oyster sauce, soy, and cornstarch plus 2 teaspoons oil; marinate 20 minutes. Whisk stock, remaining sauces, sugar, and 2 teaspoons cornstarch.

  2. Blanch broccoli in boiling salted water 45 to 60 seconds until vivid green and barely tender; drain extremely well.

  3. Heat a until smoking. Add 2 tablespoons oil and sear beef in two batches, leaving slices undisturbed before tossing, until browned and the thickest pieces reach 145°F; transfer.

  4. Add remaining oil, garlic, and ginger for 20 seconds. Stir sauce, pour around the wok edge, and boil until lightly thickened, 30 to 60 seconds.

  5. Return beef and add broccoli. Toss only until evenly glazed and hot, about 1 minute. Finish with sesame oil and serve over rice.

Dinner does not stop at the recipe

Keep recipes, plan meals, and build the grocery list in Kwilt.

Use the recipe here. Get Kwilt when you want the rest of dinner to stay together.

AppleGet Kwilt for iPhone
See every recipe
Deeply browned herb roast chicken carved beside glossy pan gravy, lemon, onion, and fresh herbs.

American · Dinner

Herb roast chicken with pan gravy

Dry-brined whole chicken with deeply browned skin, rosemary-sage butter, tender breast and legs, and a silky gravy built from its fond and defatted drippings.

About 14 hr 50 min6 servings

Fork-tender pot roast with browned edges, carrots, potatoes, onions, and silky dark gravy.

American · Dinner

Slow-braised pot roast

Hard-seared chuck roast braised low and slow with red wine, stock, tomato, thyme, carrots, and potatoes until spoon-tender, then finished with a reduced silky gravy.

About 4 hr 55 min8 servings

Tender sliced beef-and-pork meatloaf with a lacquered tomato glaze and browned free-form edges.

American · Dinner

Classic glazed meatloaf

Tender free-form beef-and-pork meatloaf with milk-soaked crumbs, deeply softened aromatics, and two layers of tangy brown-sugar tomato glaze.

About 2 hr 10 min8 servings