Although broccoli is a supermarket staple all year long, it is at its best from autumn through early spring, when the cooler weather allows its sweet, nutty flavors to develop. Here, the vegetable adds bright color to a stir-fry that’s easy enough to assemble even on a weeknight.
Beef, Broccoli and Crisp Garlic Sauté
1 lb. (500 g) flank or skirt steak
1 Tbs. cornstarch
1⁄4 tsp. each salt and sugar
1⁄8 tsp. baking soda
2 Tbs. canola oil
3 garlic cloves, thinly sliced
1⁄4 tsp. red pepper flakes
2 cups (8 oz./125 g) small broccoli florets
3 Tbs. dry white wine
2 Tbs. soy sauce
Cooked white rice for serving
Cut the beef across the grain into strips 3 inches (7.5 cm) long and 1⁄4 inch (6 mm) thick. In a bowl, stir together the cornstarch, salt, sugar, baking soda and 2 Tbs. water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes.
In a frying pan over high heat, add the canola oil. When the oil is hot, add the garlic and red pepper flakes and sauté until crisp, about 1 minute. Transfer to paper towels.
Add the beef, broccoli and 2 Tbs. of the wine to the pan and cook until the beef is opaque and the broccoli is tender, about 5 minutes. Add the soy sauce and the remaining wine and stir for 1 minute. Transfer to warmed plates and accompany with steamed rice. Serves 4.
For this and many other inspiring ideas for preparing fresh produce, check out our Cooking from the Farmers Market.