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Beef 'n Broccoli with Charred Scallion | MYOTO Recipe

Beef 'n Broccoli with Charred Scallion | MYOTO Recipe


For the Marinade and Beef:

  • 2 tablespoons Shaoxing or dry sherry

  • 1 tablespoon each dark soy sauce and light soy sauce

  • 1 tablespoon peanut oil

  • 1 tablespoon cornstarch

  • 1 ¼ pounds flank steak

  • Fine sea salt and black pepper

For the Sauce:

  • 1 cup beef or chicken bone broth or stock

  • ¼ cup Shaoxing or dry sherry

  • 2 tablespoons each light soy sauce and dark soy sauce

  • 1 tablespoon sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon sesame oil

To Prepare:

  • 4 tablespoons peanut oil

  • 1 bunch large scallions, trimmed of roots and tough edges of tops

  • 2 generous bunches broccolini, cut into generous bite-sized pieces and thicker stalks cut in half lengthwise, or a large head of broccoli cut into thin florets and stems into batons

  • 2 inches ginger, peeled and cut into thin matchsticks or chopped

  • 6 cloves garlic, chopped

  • 1 jalapeno (optional), chopped and seeded for less heat


Serves: 4

Combine marinade ingredients, except for the meat, salt and pepper, in bag. Freeze meat for 7 to 10 minutes, slice and pat dry. Season very lightly with salt and pepper.  

Add meat to marinade and let stand 30 minutes or more.  

For the sauce, in a bowl, whisk up ingredients and reserve.

To prepare, heat a large cast-iron skillet over medium-high to high heat and add a thin layer of oil, scant turn of the pan. Add scallions, char evenly all over 3 minutes and remove to platter. Chop into 1-inch pieces once cool enough to handle.  

Add another tablespoon oil, turn of the pan, if needed, add the pieces of meat from the marinade and brown until crispy and shellacked-looking. Do this in two stages, if necessary, to avoid crowding the pan. Remove to platter.  

Add remaining oil, 2 turns of the pan, add broccolini and stir-fry 3 to 4 minutes. Add the ginger, garlic and jalapeno (if using), stir a minute, then add sauce and stir. Add beef and its juices and scallions, toss and serve with Chinese noodles or rice.