Luna’s Broccoli Beef
SERVES 2–4
INGREDIENTS
1 lb skirt, hanger or flank steak, sliced against the grain into ½-by-2-inch strips 3 tbsp light soy sauce
Ground white pepper 1 lb broccoli (about 2 heads), florets cut into bite-size pieces and stems peeled and thinly sliced 1 tsp cornstarch (optional — it helps make the sauce thicker) 3 tbsp vegetable oil
6 cloves garlic, smashed and peeled 3 tbsp oyster sauce
Cooked jasmine rice, for serving
INSTRUCTIONS
1 In a large bowl, combine the steak, soy sauce and a pinch of white pepper and toss to coat. Let marinate at room temperature for 20 minutes while you blanch the broccoli.
2 Fill another large bowl with ice water and set it next to the stove. Bring a medium pot of water to a boil. Add the broccoli and cook until it turns bright green, about 1 minute. Transfer to the bowl of ice water to cool, then drain.
3 If using the cornstarch, in a small bowl stir it together with 1 tbsp water to make a slurry and set aside.
4 In a wok or large skillet, heat the oil over medium-high heat until shimmering-hot. Add the garlic and cook until fragrant, about 15 seconds. Add the steak and stir-fry until it is mostly cooked, about 3 minutes. Add the drained broccoli, oyster sauce, and cornstarch slurry (if using) and toss to coat. Continue to cook, stirring, until a sauce forms and the broccoli is warmed through, 1 to 2 minutes. Serve with the cooked rice.