Growing up, beef and broccoli was always my favorite dish to order at Chinese restaurants. But naturally, the heavily Americanized versions feature an overly sweet and thick sauce that I now find much less appealing. This version of Chinese beef and broccoli is a bit more subtle, with the flavors of rice wine, black vinegar, and oyster sauce.



(adapted from New Asian Cuisine)

Yield: 4 servings

Ingredients:

1 1/2 tsp soy sauce + extra, to taste

1 tsp cornstarch

1/2 tsp + 1 Tbsp cooking oil

1 lb top sirloin or flank steak, sliced in 1/8 inch slices

1/4 cup oyster sauce

1 Tbsp rice wine

1 Tbsp black vinegar *

* 1/2 tsp kosher salt

1 1/2 lb broccoli, cut into bite-sized florets

1 Tbsp garlic, minced

1/2 Tbsp fresh ginger, minced

1 hot pepper, minced

*You can substitute balsamic vinegar.

Method:

