Beef and broc:

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1 hanger steak, room temperature

Salt and pepper, to taste

1 crown broccoli, cut into florets

1 Tbsp unsalted butter

¼ cup water

¼ cup shaoxing wine

2 Tbsp soy sauce

2 Tbsp oyster sauce

1 Tbsp sesame oil

1 Tbsp brown sugar

½ tsp water

¼ tsp cornstach

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1. Combine water, shaoxing wine, soy sauce, oyster sauce, sesame oil, and brown sugar. Mix until combined. Set aside.

2. In a separate small bowl, make a slurry with the water and cornstarch. Set aside.

3. Pat steak dry with paper towels. Season steak with salt and pepper.

4. In a skillet over high heat, sear hanger steak. Use weights if you have them. About 4 minutes. Flip and sear for another 3 minutes. Baste with butter and aromatics (garlic cloves, shallots, bay leaves, etc.). Cook until desired temperature. Remove from pan and rest for at least 10 minutes before slicing.

5. While pan is still hot, char broccoli in beef/butter fat. Carefully pour in soy mixture.

6. Reduce soy mixture by half. Cook broccoli to desired doneness. Personally, I like very tender broccoli.

7. Whisk in slurry and bring to boil to thicken. Sauce should stick to broccoli and coat the back of your spoon.

8. Slice steak against the grain. Top steak with chili crisp and peanuts. Pour broccoli over some white rice and enjoy!

   Peanut chili crisp: makes ½ cup

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¼ cup chili crisp

¼ cup peanuts, roasted and chopped

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1. Mix until combined. Add oil if too thick.