Grilled Beef with Broccoli

garlic ginger oyster sauce rice wine soy sauce sesame oil molasses rice vinegar steak broccoli green onion scallion sesame seed rice

Rick Martinez

4 servings

Source

Ingredients

6 garlic cloves, grated

1 3-inch piece ginger, peeled, grated

¾ cup oyster sauce

¾ cup Shaoxing wine (Chinese rice wine)

¾ cup soy sauce

¼ cup toasted sesame oil

3 tablespoons mild-flavored (light) molasses

3 tablespoons unseasoned rice vinegar

1½ pounds flank steak

2 medium heads of broccoli (about 1 pound), stems peeled, heads halved lengthwise

Sliced scallions, toasted sesame seeds, and cooked white rice (for serving)

Method

Whisk garlic, ginger, oyster sauce, wine, soy sauce, oil, molasses, and vinegar in a medium bowl. Place steak in a large resealable plastic bag and pour in 2 cups marinade; set remaining marinade aside. Seal bag, turn to coat, and let steak marinate in refrigerator at least 1 hour and up to 12.

Prepare a gas grill for 2-zone heat; set one burner at medium and one or two burners at medium-high. Alternatively, prepare a charcoal grill for medium-high heat. Grill steak over medium-high heat, turning occasionally, until charred, 3–5 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Slice against the grain into ½"-thick strips.

Meanwhile, stir ½ cup reserved marinade and ½ cup water in a small bowl to combine. Brush broccoli all over (crowns and stems) with some of the thinned marinade. Grill over medium heat, turning occasionally and basting frequently with thinned marinade, until charred and tender, about 12 minutes. Transfer to a plater and let cool slightly before breaking into large pieces.

Divide steak and broccoli among plates. Top with scallions and sesame seeds. Serve with rice and remaining marinade alongside.