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A plate of skirt steak with a cookbook in the background and a wine bottle and wine in wine glasses
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5 from 1 vote

Stir-Fried Skirt Steak with Chinese Broccoli and Shiitake from Wine Country Table Cookbook

Serve with rice, the recipe will satisfy two or three diners for dinner. If you add more dishes to the menu, the recipe will serve four.
Prep Time30 minutes
Cook Time40 minutes
Course: Beef, Dinner, Lunch
Cuisine: Chinese
Servings: 2 servings
Calories: 300kcal
Author: Britney

Ingredients

Marinade

  • 2 tbsps soy sauce
  • 2 tsps Chinese Rice Wine (shaoxing) or dry sherry
  • 2 tsps Cornstarch
  • 1 tsp Chinese Chile Oil
  • 1 tsp Peanut Oil
  • ½ tsp Sugar
  • ¾ lbs Skirt Steak, thinly sliced across the grain

Chinese Broccoli and Shiitake

  • 1 ½ tbsps Sesame Seeds
  • ¾ lb Chinese Broccoli, stalks pared with a vegetable peeler
  • 2 tbsps Chinese Oyster Sauce
  • 1 tbsp Chinese Chile Sauce
  • 3 tbsps Chicken Broth
  • 5 tbsps Peanut Oil
  • ¼ tsp Sugar
  • Kosher or Sea Salt
  • 1 tbsp Chinese Rice Wine (Shaoxing) or dry sherry
  • ¼ lb Fresh Shiitake Mushrooms, stems discarded and caps sliced
  • 1 tbsp peeled and finely minced Fresh Ginger
  • 1 tbsp finely minced Garlic
  • cup coarsely chopped Fresh Cilantro

Instructions

  • In a bowl, combine all of the marinade ingredients and whisk to blend. Add the skirt steak and toss to coat well. Cover and refrigerate for 2-12 hours. Bring to room temperature before cooking.
  • Preheat the oven 350° F (180° C). Toast the sesame seeds on a heavy rimmed baking sheet until golden brown, about 5 minutes. Pour onto a plate to cool.
  • Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water. Blanch the broccoli in the boiling water for 2 minutes, then transfer with tongs to the ice water. When cold, drain well and squeeze dry. Separate the leafy branches from the main stalks. Slice the stalks in half on the diagonal.
  • In a small bowl, stir together the oyster sauce, chile sauce, and 1 tbsp of the chicken broth.
  • Heat a wok over high heat until a bead of water evaporates on contact. Add 1 tablespoon of the peanut oil and swirl to coat the surface of the wok. When the oil if hot, add the broccoli, sugar, and a generous pinch of salt and stir-fry until the broccoli is hot throughout. Add the wine and let it sizzle, then add the remaining 2 tablespoons of chicken broth, cover, and steam until the broccoli is crisp-tender. 2 to 3 minutes. Transfer the broccoli to a platter and return the wok to high heat.
  • Add 2 tablespoons of the peanut oil and swirl to coat the surface of the wok. When the oil is hot, add the mushrooms, season with salt, and stir-fry until just tender, about 2 minutes. Transfer to the platter with the broccoli. Return the wok high heat, add the remaining 2 tablespoons peanut oil, the ginger, garlic, and stir-fry, stirring and tossing constantly, until the ginger and garlic are fragrant., about 15 seconds. Add the beef and its marinade and stir-fry until it just changes color, about 2 minutes. Return the mushrooms and broccoli to the wok, toss the vegetables until hot, and add the oyster sauce-broth mixture. Toss quickly to coat everything evenly and then remove from the heat.
  • Transfer to a platter and top with the sesame seeds and cilantro. Serve immediately.

Nutrition

Calories: 300kcal