Shirley Chung's Beef and Broccoli with Black Pepper Sauce

Step 1

Pat the skirt steak dry with paper towels.

Step 2

Meanwhile, clean and peel the red onions. Slicing against the grain, cut them into 1-inch thick rings. Clean the broccolini and put them into a large bowl with the onions. Dress them with sesame oil, season with salt and pepper to taste and set aside.

Step 3

Preheat the grill on high heat. After the steak is marinated, wipe off the marinade. Season the steak with all 1 ½ tablespoons of black pepper on both sides, and salt to taste. It is very important to grill the steak over high heat so there is a nice char and a quick sear, just like cooking in a wok. Skirt steak is very thin, so it cooks really fast; each side will only take 90 seconds to 2 minutes for medium rare.

Step 4

Meanwhile, on the other side of the grill, char the red onions, about 2 minutes on each side. When both sides are charred, but the onions are still raw, place these into a salad bowl and cover with plastic wrap. The carry-over heat will create steam to finish cooking them. Lightly grill the broccolini for 1 quick minute, so they are still green and crunchy.

Step 5

Allow the skirt steak to rest for a couple minutes before slicing. Set the steak on top of the red onion rings and the grilled broccolini. Finish with sea salt and drizzle with black pepper sauce. Enjoy!

Step 6

In a blender, combine the green onions, ginger, garlic, oyster sauce, soy sauce and cooking oil. Blend until smooth. Pour this mixture into a shallow bowl and rub it all over the steak. Allow to marinate for 1 hour.

Step 7

Heat up the canola oil in a small sauce-pot over medium heat. When the oil is hot, add the ginger and garlic, and stir-fry them for 1 minute. When the garlic and ginger start to turn golden, add the Shaoxing wine and cook off the alcohol for 2 minutes. Next, add the oyster sauce, soy sauce, black pepper and chicken stock.

Step 8

Mix the cornstarch with the water in a small bowl to make a slurry. When the sauce comes back to simmer, add the slurry. Let the sauce simmer for 2 minutes, and the black pepper sauce is done. Set aside.