# beef with broccoli (and kale)

Hearty yet healthy, this beef with broccoli borrows from classic Americanized Chinese dishes like Mongolian Beef to add more nuance and punch. Excellent with brown rice.

# ingredients

# beef and marinade

• 2 lb flank steak
• 2 tbsp water
• 1 tbsp soy sauce
• 1 tbsp shaoxing (chinese wine)
• 2 tbsp corn starch

# sauce

• 4 tbsp low-sodium soy sauce
• 2/3 cup water/broth
• 2 tbsp brown sugar
• 3 tbsp oyster sauce
• 1 tbsp fish sauce
• 2 tbsp hoisin sauce
• 2 tsp white pepper
• 2 tsp black pepper
• 2 tsp aleppo pepper flakes

# vegetables

• 2 heads broccoli, cut into florets
• 4 green onion stems, sliced on diagonal
• 2 cups chopped kale (optional, but highly recommended)

# stir fry

• 1/4 cup vegetable oil
• 1 tsp sesame oil
• 8 cloves garlic, minced
• 1/2 tbsp minced ginger
• 1 tbsp cornstarch mixed with 2 tbsp water

# directions

• Slice the flank steak (taking care to cut against the grain)
• Mix the marinade ingredients, and marinate the sliced beef from 30 minutes to an hour.
• Whisk together the sauce ingredients while the beef is marinating
• Meanwhile, roast the broccoli florets in a 400° oven for 20 minutes or until lightly charred.
• Heat up the oil in a large wok or skillet over medium high heat, then fry the beef in batches (don't crowd the pan).
• After cooking the beef, add the sesame oil, garlic, and ginger to the remaining oil in the pan and cook for ~30s.
• Add the beef back to the pan, along with any accumulated juices and the sauce.
• Add the cornstarch mixture, sliced green onions, and (optional) kale. Cook for 2-3 minutes or until thickened.
• Add the roasted broccoli, and serve with rice (brown is excellent). Garnish with extra green onions.