Beef and Broccoli

A ranch version of a Chinese classic, this dish features our London Broil roast. 

Beef and Broccoli

Makes 6 servings

2 pounds London Broil roast, very thinly sliced, against the grain

2 teaspoons baking soda

2 teaspoons kosher salt

1.5 pounds broccoli, cut into florets

3 tablespoons sesame oil

1 tablespoon olive oil

1 inch (about 2 teaspoons) fresh ginger, peeled and finely grated

4 cloves garlic, finely grated

½ cup water

⅓ cup + 2 tablespoons soy sauce

2 teaspoons oyster sauce

2 tablespoons brown sugar or maple syrup

1 ½ tablespoons cornstarch

Black pepper, to taste

1 tablespoon toasted sesame seeds

Mix the sliced steak with the baking soda and salt and let sit for 15 minutes in the fridge.

Mix the ginger, garlic, water, soy sauce, oyster sauce, brown sugar or maple syrup, cornstarch, two teaspoons sesame oil, and a few grinds of fresh cracked black pepper. Whisk to combine. 

In a large skillet, heat one tablespoon sesame oil over medium-high heat. Once the pan is hot, add in the meat in batches so that it’s always in a single layer with some room in between. Cook two to three minutes per side until just cooked. Remove to a plate and repeat until all meat is cooked. Lower the heat to medium, add more oil if needed (it should thinly coat the pan) and add in the broccoli with ¼ cup of water, cover with a lid. Cook for five minutes or until broccoli is bright green and stems are becoming tender. Drain off any remaining water.

Add in the sauce and simmer for two to three minutes over medium heat. Add in the meat, toss to combine, and simmer for another two to three minutes. The sauce will thicken, stir with a large spoon or spatula. Sprinkle with sesame seeds, to garnish, serve with rice.