Trees Fit For a Giant

Ever since I got my friend Daniela to eat grapefruits the “Asian way” (peeling not slicing), I’ve been on a roll, having convinced her to eat the beloved broccoli veggie and dare I say, even fall in love with it? Okay maybe my dad convinced her, but we’re practically the same person. In fact, we’re both T. Chang!

img_4089Beef and Broccoli

Tracy’s Recipe:

  • 1/2 lb. flank steak
  • 1/4 cup shaoxing wine
  • 1 Tbsp. soy paste
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. cornstarch
  • 1 large crown of broccoli
  • 1 large clove of garlic, diced
  • 1 Tbsp. olive oil
  • 1/4 cup chicken stock
  • salt and black pepper to taste (~1 tsp., 2 tsp. respectively)

Begin by cutting your flank steak with the grain into 4 in.-wide strips. Then cutting against the grain, slice small pieces of beef and marinate in a small bowl with wine, soy paste, Worcestershire and cornstarch. (The thinner the slices, the more tender the beef. This is easier if you freeze the beef first and cut it while it’s still frozen. If you do this, make sure the beef is completely thawed before cooking. Otherwise it will cook unevenly.) Set aside. Wash broccoli crown and cut broccoli tops and stems off (waste not want not). Set aside. Heat olive oil in large skillet on medium-high heat. Add garlic and once it begins to sizzle, add the beef. Cook until beef is barely done and still a bit pink, about 3 minutes. Remove and add broccoli and chicken stock. Do not cover with lid. Cook about 5 minutes until broccoli is a bit softened but still crunchy. Add beef back and cook for another minute.

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