Shirley Chung's Beef & Broccoli

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


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


  1. Prepare the steak.
  2. Pat the skirt steak dry with paper towels.
  3. In a blender, combine the green onions, ginger, garlic, oyster sauce, soy sauce and cooking oil. Blend until smooth. Pour this mixture into a shallow bowl and rub it all over the steak. Allow to marinate for 1 hour.
  4. 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.
  5. Prepare the black pepper sauce.
  6. Heat up the canola oil in a small sauce-pot over medium heat. When the oil is hot, add the ginger and garlic, and stir-fry them for 1 minute. When the garlic and ginger start to turn golden, add the Shaoxing wine and cook off the alcohol for 2 minutes. Next, add the oyster sauce, soy sauce, black pepper and chicken stock.
  7. Mix the cornstarch with the water in a small bowl to make a slurry. When the sauce comes back to simmer, add the slurry. Let the sauce simmer for 2 minutes, and the black pepper sauce is done. Set aside.
  8. Cook the steak and vegetables.
  9. Preheat the grill on high heat. After the steak is marinated, wipe off the marinade. Season the steak with all 1 ½ tablespoons of black pepper on both sides, and salt to taste. It is very important to grill the steak over high heat so there is a nice char and a quick sear, just like cooking in a wok. Skirt steak is very thin, so it cooks really fast; each side will only take 90 seconds to 2 minutes for medium rare.
  10. Meanwhile, on the other side of the grill, char the red onions, about 2 minutes on each side. When both sides are charred, but the onions are still raw, place these into a salad bowl and cover with plastic wrap. The carry-over heat will create steam to finish cooking them. Lightly grill the broccolini for 1 quick minute, so they are still green and crunchy.
  11. Allow the skirt steak to rest for a couple minutes before slicing. Set the steak on top of the red onion rings and the grilled broccolini. Finish with sea salt and drizzle with black pepper sauce. Enjoy!