WHY THIS RECIPE WORKS Here’s a modern take on a popular but tired takeout favorite. We chose Chinese broccoli for greater authenticity. One of the parents of broccolini, and available in Asian supermarkets, Chinese broccoli has long, slender stems, small florets, and a slightly bitter flavor. To keep the broccoli beautifully green and crisp-tender, we simply browned the beef for about 4 minutes, added the supersavory sauce, topped the whole thing with the broccoli florets, and covered the skillet to just steam them through. In only 10 minutes of cooking, we had a better version of the takeout classic. Stir-frying in a regular nonstick skillet makes cleanup a breeze. You will need a 12-inch nonstick skillet with a tight fitting lid for this recipe. The skillet will be very full when you add the broccoli, but it will quickly wilt down once covered.

Serves 4

TOTAL TIME: 45 minutes

INGREDIENTS

• 1½ pounds flank steak, trimmed
• ¼ cup oyster sauce
• 1½ tablespoons cornstarch
• 1 tablespoon water
• ¼ teaspoon baking soda
• 3 scallions, white and green parts separated and sliced thin
• 3 tablespoons vegetable oil
• 6 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• ¼ cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 pound Chinese broccoli, trimmed

INSTRUCTIONS

1. Cut steak into thirds with grain, then slice each third thin against grain. Whisk 1 tablespoon oyster sauce, 1 tablespoon cornstarch, water, and baking soda together in medium bowl. Add beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.
2. Combine scallion whites, 2 tablespoons oil, garlic, and ginger in second bowl. Whisk broth, soy sauce, sugar, remaining 3 tablespoons oyster sauce, and remaining 1½ teaspoons cornstarch together in third bowl. Set bowls aside.
3. Cut tops (leaves and florets) of broccoli from stalks, then cut tops into 1½-inch pieces. Cut broccoli stalks measuring more than ¼ inch in diameter at base in half lengthwise, then cut all stalks crosswise into 1½-inch pieces.
4. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add beef and separate pieces with tongs. Cook, without stirring, until beef is browned on one side, about 2 minutes. Stir and continue to cook until beef is spotty brown and no longer pink, about 2 minutes.
5. Push beef to sides of skillet. Add scallion mixture to center of skillet and cook, mashing mixture into skillet, until fragrant, about 1 minute. Stir mixture into beef. Whisk broth mixture to recombine, then stir into skillet. Fold in broccoli, cover, and cook until crisp-tender, about 3 minutes. Off heat, stir in scallion greens. Serve.