Ingredients
- 1 bunch of broccolini or broccoli, stem peeled lightly
- 1 steak of choice
- Marinade
- 4 tablespoons of soy sauce
- 3 tablespoons of oyster sauce (or honey)
- 3 tablespoons of rice wine
- 1 tablespoon of rice vinegar (or lemon/lime juice with zest)
- 2 teaspoons of sesame oil
- 2 teaspoons minced/grated garlic
- 1 teaspoon of minced/grated ginger
- Cooking fat (tallow, lard, or oil of choice)
- Salt (to lightly season broccoli)
- Pepper (to garnish at the end)
- Sesame oil (to garnish at the end)
- Cornstarch slurry
- 1 tablespoon of cornstarch
- 1 tablespoon of cold water)
Instructions
- Marinate steak for a minimum of 1 hour or up to 4 hours.
- Remove the steak from marinade and pat dry.
- Reverse sear the steak in the oven at 275 until it reaches an internal temperature of 125 (the steak steps up to this point can be done ahead of time).
- Rest the steak for at least 5 minutes before searing, reserve any juices if there are any.
- Slice the steak against the grain into 1⁄8th inch slices. For thinner steaks, slice at a diagonal if wider slices are desired.
- Start with a tablespoon of cooking fat on Medium/High heat.
- Add broccolini/broccoli stems to the pan, toss to coat with fat, and lightly season with salt.
- Cover with lid for around a minute. Use this time to slice your steak at this point if you haven’t already.
- Add broccolini/broccoli crowns to the pan, toss to coat with fat (add additional fat as needed), and lightly season with salt.
- Cover with lid for around a minute.
- Turn the heat up to high.
- Add steak (and juices) and continue to toss.
- Add reserved marinade and continue to toss.
- Make sure the cornstarch slurry is well dissolved and add to the pan. Continue to toss until the sauce starts to thicken and coat the steak and broccolini/broccoli.
- Turn heat off and remove the pan from the hot burner.
- Choose a desired dish to plate and garnish generously with pepper of choice (white/black/chili flakes, etc) and drizzle of sesame oil.
This recipe was provided by Eagle Yu, founder of Meat & Essentials Butcher Shop. Meat & Essentials is planning to open mid-2021, where the focus will be on pasture-raised meats and deli products, third-wave coffee, and a collection of highly curated local and artisanal food and beverage offerings that are sustainable and ethically produced.