Beef & Broccoli Stir-Fry

Directions

• Before we start

  Gai Lan vs. Broccoli: The original dish, Gai Lan Niu Rou, uses Chinese broccoli (gai lan), which has broader leaves and a stronger, slightly bitter flavor. We’re using Western broccoli here for availability, but feel free to sub in gai lan if you can find it at an Asian market.
  Chili Options: Most asian markets carry these whole dried chilis (Tien Tsin). When left whole, they only add a mild spice level. They are hard, so not really something we recommend eating, it is used just to add a little heat and color to the dish. If you don’t have dried whole chilis, crushed red pepper will work, but use much less of it. Start with 1/4 tsp and add more to taste.
  Using Sugar Instead of Allulose: Allulose doesn’t spike blood sugar and is a healthy alternative to sugar. If using regular sugar, reduce the amount by one-third.
  Rice Pairing: This dish should be served with rice. It is traditionally served with steamed medium or short grain rice. If using long grain, go for jasmine rice.
  Not using a wok: If you don’t have a wok to use, no worries. You can cook this in a large 12 in cast iron or stainless steel skillet instead.
  No Gas Stove? No Problem: We really don’t like the idea of using a wok without a gas burner. If you don’t have a gas stove, but want to start using a wok, a portable gas burner is a great workaround. It puts out more heat than a standard Western stove and gives better wok hei. If you want to go all in, get an outdoor wok burner, they reach 80k+ BTUs.

• Make the Sauce

  If slicing the flank steak yourself, you will want to make a cut or two with the grain into long 3 inch wide planks. Then slice them thinly against the grain about 1/8 in wide.
   
  Then pat the sliced flank steak dry with a tea towel. In a bowl, season the beef with salt, MSG, and black pepper. Toss to coat.
   
  Tip: For best results, lay the meat flat on a wire rack with a tray under it and refrigerate uncovered overnight, this helps the meat dry out, improving searing. We typically don’t think that far ahead during a busy week. So if that is the case, just season it and set it aside until you are ready to cook.
  Set aside until ready to use.

• Prep the Vegetables

  Broccoli: Cut broccoli into 1–1.5 inch florets. Cut at the stems and break them apart. avoid cutting the florets to keep them in tact.
  Carrots: Start by peeling off the skin, then cut the carrot into 2 to 3 inch segments. Slice each segment lengthwise into thin planks, just slightly thicker than 1/8 inch thick. Stack a few planks at a time and slice them again lengthwise into thin matchsticks (julienne)
  Aromatics: Peel and mince the garlic and ginger. Place in a small bowl or plate.
  When wok cooking it is best to keep everything separated (brocolli, carrots, aromatics), on a large plate or separate bowls so you can quickly add them at the right times.

• Make the Sauce

  In a bowl, whisk cornstarch into soy sauce until smooth. Then add chicken stock, allulose (or sugar), and oyster sauce. Stir until combined and set aside.

• Cook the Beef

  This step should be done in two batches to avoid overcrowding the pan and pooling liquid. Heat a wok or cast iron skillet over high heat.
   
  Add 1 tbsp avocado oil, then half the beef. Spread it in a single layer and let it sear undisturbed for 2–3 mins. Once it has developed a a little bit of crust (browning), flip the meat and let sit undisturbed for another 2–3 mins on the other side until browned. Then stir the meat and continue cooking another 1-2 mins and just cooked through.
   
  If liquid pools, push the beef to the sides to allow moisture to evaporate. Once cooked, remove from the wok and set aside on a plate or in a bowl. Repeat with the remaining 1 tbsp oil and the second half of the beef.

• Stir-Fry the Vegetables

  Add broccoli to the same wok with 1/2 cup water. Scrape the fond off the bottom of the pan and cook for 3 minutes until broccoli is vibrant green and water evaporates.
   
  Create a well in the center and add the carrots and dried chilies with remaining 0.5 tbsp avocado oil. Stir and cook for 1–2 more minutes until softened. Then mix it all together.

• Add Aromatics & Deglaze

  Make a well in the center. Add sesame oil, then ginger and garlic. Stir for 15-25 seconds until fragrant. Add Shaoxing wine and stir everything together.

• Add Beef & Sauce

  Return beef to the wok. Pour in the sauce, scraping any starch or sugar from the bowl. Stir-fry for 2–3 minutes until the sauce thickens and coats everything.

• Finish & Serve

  Transfer stir fry to a serving plate or bowl. Sprinkle with sesame seeds. Serve immediately with steamed rice.