Shirley Chung's Beef and Broccoli with Black Pepper Sauce

Chef Shirley Chung stopped by Tastemade to make the most delicious beef & broccoli dish we've ever tasted. We're not drooling, you are.

Ingredients

Beef and Broccoli

  • 2 pound (900g) skirt steak
  • 2 red onions
  • 1 pound broccolini
  • 2 tablespoons sesame oil
  • Kosher salt, to taste
  • 1 ½ tablespoons ground black pepper, plus more to taste
  • Crunchy sea salt, to finish

Marinade

  • 1 bunch green onions
  • 2 ounces ginger
  • 2 ounces crushed garlic
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil

Black Pepper Sauce

  • 2 tablespoons canola oil
  • ½ tablespoon minced ginger
  • ½ tablespoon minced garlic
  • ¼ cup Shaoxing wine (can substitute Sherry wine if Shaoxing is not available)
  • ¼ cup oyster sauce
  • ¼ cup soy sauce
  • 1 tablespoon coarse ground black pepper
  • ¼ cup chicken stock
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Steps

  1. Pat the skirt steak dry with paper towels.
  2. Meanwhile, clean and peel the red onions. Slicing against the grain, cut them into 1-inch thick rings. Clean the broccolini and put them into a large bowl with the onions. Dress them with sesame oil, season with salt and pepper to taste and set aside.

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