BEEF AND BROCCOLI RABE STIR FRY

Asian|Beef

Ingredients

The Beef and Veg:

1 pound ribeye or sirloin steak

1 pound broccoli rabe (or broccoli)

1 can chopped water chestnuts, drained

3 tablespoons vegetable or canola oil

The Marinade:

¼ cup cornstarch

1 teaspoon baking soda

1 ½ tablespoons soy sauce

1 tablespoon Shaoxing Chinese wine (or substitute with dry sherry)

2 tablespoons fresh ginger root, minced

6 cloves garlic, chopped

The Sauce:

¼ cup oyster sauce

1 tablespoon sesame oil

3 tablespoons Shaoxing Chinese wine (or substitute with dry sherry)

1 tablespoon soy sauce

1 tablespoon sugar

1 teaspoon black pepper

1 tablespoon rice wine vinegar

1 ½ tablespoons cornstarch

½ cup water

2 teaspoons sesame seeds, plus more for garnish

4 cups cooked sushi or jasmine rice, cooked to package directions

2 chopped scallions

Instructions

Cut the beef into very thin slices, across the grain. Pro tip – Freeze the steak(s) for 15-20 minutes before cutting to make the meat firm which makes it easier to get really thin slices.

Place the beef in a large bowl with all of the marinade ingredients and mix everything together until the beef is all well coated (I like to get in there with my hands!). Set aside to marinate for 30-40 minutes at room temperature.

Bring a large pot of water to a boil and place the broccoli rabe (whole) into the water and blanch for 3-4 minutes until it is bright green and slightly tender, but still crisp. Drain well and then cut them into 3-4” pieces including the stalks. Set aside.

Combine all of the sauce ingredients, except the cornstarch, water, and sesame seeds, in a small bowl and whisk to combine.

Heat the 3 tablespoons of oil in a large deep skillet or wok over medium high heat until it is very hot and a drop of water ‘dances’ when added to the skillet. Add the meat to the hot oil and spread it out in an even layer. Let it cook for 2-3 minutes without moving and then toss and let sit again for another 2 minutes. Repeat this process until the meat has a nice sear and is lightly caramelized.

Add the broccoli rabe and water chestnuts to the pan. Whisk the sauce one more time and add that to the pan also, tossing everything to coat.

Dissolve the cornstarch in the water and add it to the pan along with the sesame seeds. Cook, tossing everything until a glossy rich sauce forms and coats everything.

Serve the stir fry over the rice garnished with more sesame seeds and the chopped scallions. DEVOUR!