Beef And Broccoli, Aged Ny Strip Recipe

Slice and season

Remove the aged NY strip from the refrigerator 20–30 minutes before cooking to come toward room temperature. Trim any excess fat if desired. With a sharp knife, slice the steak thinly across the grain into 1/8–1/4-inch strips. Pat the slices dry with paper towels. Place beef in a bowl and toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbs vegetable oil; set aside while you prepare other components.

Sear beef

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl to coat. Working in a single layer (you may need two batches), sear the beef strips for 20–40 seconds per side until browned but still rare to medium-rare (they will finish cooking later). Remove seared beef to a plate and loosely cover with foil.

Blanch or steam broccoli

Bring a medium pot of salted water to a boil. Add the broccoli florets and blanch for 45–60 seconds until bright green and slightly tender. Immediately transfer broccoli to a bowl of ice water to stop cooking; drain and set aside. (Alternatively, steam for 2–3 minutes until just tender-crisp.)

Prep aromatics

While broccoli cooks, thinly slice 4 garlic cloves, julienne 1 tbs ginger, and separate/scatter whites and greens of 3 scallions (whites for cooking, greens for garnish).

Make sauce

In a small bowl, combine 1 fl oz low-sodium soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp dark soy sauce (optional), 1 tsp rice vinegar, 1 tsp sugar, and 1 tsp sesame oil. In a separate small bowl mix 1 tbs cornstarch with 3 tbs cold water to form a slurry; set aside.

Stir-fry aromatics

Return the wok or skillet to high heat. Add a thin film of oil (about 1 tbs) and swirl. Add the scallion whites, ginger, and garlic and stir-fry 15–30 seconds until fragrant but not browned.

Combine broccoli and sauce

Add the blanched broccoli to the wok and toss with the aromatics for 30–45 seconds. Pour the prepared sauce over the broccoli and stir to coat.

Thicken sauce and finish beef

Give the cornstarch slurry a quick stir and pour into the wok while stirring constantly. The sauce will thicken within 30–45 seconds. Return the seared beef and any accumulated juices to the pan and toss gently for 30–60 seconds until the beef is heated through and coated with sauce—avoid overcooking to preserve tenderness. Taste and adjust seasoning (add a pinch of salt or a little soy if needed).

Garnish and serve

Turn off the heat and drizzle with an optional 1/2 tsp chile oil if using. Sprinkle sliced green scallion tops and 1 tsp toasted sesame seeds over the dish. Serve immediately over steamed rice.

Plate 1 cup steamed rice per serving (approximately 4 cups total prepared). Spoon beef and broccoli over rice and serve hot.