Beef with Broccoli

also called beef with broccoli · beef and broccoli · broccoli beef · 西蘭花牛肉 · xi lan hua niu rou

The table

1 lb(450 g; cut in florets, stems peeled)broccoliblanch 1 min, drain drystir-fry the aromatics 1 minpour in the sauce, simmer 1 minreturn the beef, toss
3 cloves(sliced)garlic
1 Tbs(julienned)fresh ginger
1 cup(240 mL)house brown sauce
1 lb(450 g; sliced 1/4-in thick across the grain)flank steakvelvet, rest 30 minsear in two batches 3 min, lift out
1egg white
1 Tbscornstarch
1 TbsShaoxing wine
1/4 tspbaking soda
3 Tbspeanut oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1blanch 1 min, drain dry

2velvet, rest 30 min

3stir-fry the aromatics 1 min

goes in with what step 1 made

4pour in the sauce, simmer 1 min

goes in with what step 3 made

5sear in two batches 3 min, lift out

goes in with what step 2 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 33 mintwo waits that overlap count once
Needs you
4 minof the steps that give a time

One of the 6 steps never says how long it takes, so both numbers are floors. The recipe itself says 50 min.

  1. velvet, rest 30 min

    30 minwalk awayfrom the start

  2. blanch 1 min, drain dry

    1 minwalk awayfrom the start

  3. stir-fry the aromatics 1 min

    1 minneeds you1 min in

  4. pour in the sauce, simmer 1 min

    1 minwalk away2 min in

  5. sear in two batches 3 min, lift out

    3 minneeds you30 min in

  6. return the beef, toss

    not timed33 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need wok

Goes with

See how it is written
>> title: Beef with Broccoli
>> category: Stir-Fries
>> tags: beef, broccoli, chinese, wok, quick
>> counters: Takeout Counter
>> aka: beef with broccoli, beef and broccoli, broccoli beef, 西蘭花牛肉, xi lan hua niu rou
>> pairs-with: house-brown-sauce, egg-fried-rice
>> servings: 4
>> time: 50 min
>> step.1: velvet, rest 30 min
>> step.2: blanch 1 min, drain dry
>> step.3: sear in two batches 3 min, lift out
>> step.4: stir-fry the aromatics 1 min
>> step.5: pour in the sauce, simmer 1 min
>> step.6: return the beef, toss

Toss @flank steak{1%lb}(450 g; sliced 1/4-in thick across the grain) with @egg white{1}, @cornstarch{1%Tbs}, @Shaoxing wine{1%Tbs}, and @baking soda{1/4%tsp}, then ~rest{30%min} in the fridge. The baking soda is what keeps a cheap cut from going grey and tight in a hot pan.

Blanch @broccoli{1%lb}(450 g; cut in florets, stems peeled) in boiling salted water for ~boil{1%min}, then drain it and spread it out to dry.

Sear @&(~2)velveted beef{} in @peanut oil{3%Tbs} in a very hot #wok{}, in two batches so it browns rather than steams, ~sear{3%min} in all, and lift it onto a plate.

Stir-fry @garlic{3%cloves}(sliced) and @fresh ginger{1%Tbs}(julienned) in the same wok for 20 seconds, then add @&(~2)blanched broccoli{} and ~stirfry{1%min}.

Pour @house brown sauce{1%cup}(240 mL) over @&(~1)broccoli{} and ~simmer{1%min} until it clings and turns glossy.

Return @&(~3)seared beef{} to @&(~1)broccoli in sauce{} with whatever juices it gave up, and toss once off the heat.