Grilled Beef with Broccoli
You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.
Servings: 4
Ingredients
- 6 cloves garlic grated
- 3 inch ginger peeled and grated
- 3/4 cup oyster sauce
- 3/4 cup Shaoxing wine (chinese rice wine) or dry sherry
- 3/4 cup soy sauce
- 1/4 cup toasted sesame oil
- 3 tbsp mild-flavored (light) molasses (or brown sugar)
- 3 tbsp rice vinegar
- 1½ pounds beef fillet steak (or sirloin or flank)
- 1 pound broccoli stems peeled, heads halved lengthwise
- slice spring onions, toasted sesame seeds and rice
Instructions
- Whisk garlic, ginger, oyster sauce, wine, soy sauce, oil, molasses, and vinegar in a medium bowl. Place steaks in a large resealable plastic bag and pour in 2 cups marinade; set remaining marinade aside. Seal bag, turn to coat, and let steak marinate in refrigerator at least 1 hour and up to 12.
- Grill steak over medium-high heat, turning occasionally, until charred, 3–5 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Slice against the grain into ½"-thick strips.
- Meanwhile, stir ½ cup reserved marinade and ½ cup water in a small bowl to combine. Brush broccoli all over (crowns and stems) with some of the thinned marinade. Grill over medium heat, turning occasionally and basting frequently with thinned marinade, until charred and tender, about 12 minutes. Transfer to a plater and let cool slightly before breaking into large pieces.
- Divide steak and broccoli among plates. Top with scallions and sesame seeds. Serve with rice and remaining marinade alongside.