Here is what we are having for dinner tonight: I have decided to go back to cooking Asian-inspired dishes. We learned how to make this in China when we were there in 2006, even though Broccoli is not ingenious to China (I heard that a lot the first time I went in 1987) but we did use it in our cooking class in southern China.
⅓ cup Shaoxing rice wine,
3 tablespoons plus 2 teaspoons soy sauce - low salt
1 tablespoon cornstarch
1 pound beef — chuck or rib steak — sliced thin against the grain
¼ cup oyster sauce
½ tablespoon chile-garlic sauce, or to taste
½ cup plus 1 tablespoon canola oil
1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
2 tablespoons unsalted butter
In a large bowl, whisk together the wine, 2 tablespoons of soy sauce, and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for about 20 minutes.
To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce, and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
Heat the 1/2 cup of oil in a wok or large skillet, set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with the remaining beef.
Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon of oil, and swirl it around, and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
Add 2 tablespoons of water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately.