Stories / Recipes

Skirt Steak is the Key to the Ultimate Beef and Broccoli

Frank Guerriero

January 18, 2019


Photo: Albert Law, Pork Belly Studio

Top Chef alum Shirley Chung isn’t trying to reinvent Chinese–American food. At her just-opened eatery, Ms. Chi, in Culver City, California, she instead recalls the time-honored techniques and flavors of this uniquely American cuisine. She’s bringing her progressive riffs on beloved classics to the Beard House on January 24, but thanks to her new cookbook, Chinese Heritage Cooking From My American Kitchen, you can sample her dishes at home, too. We’d suggest starting with this grill-friendly take on beef and broccoli.

Chung begins by marinating skirt steak with Chinese–American staples like ginger, scallions, and umami-packed oyster sauce. Meanwhile, she dresses red onion rings and broccolini (which, Chung notes, is “a closer cousin to Chinese broccoli” than our regular American stalks) with sesame oil, salt, and pepper. Once everything is prepped for the grill, remember that high heat is the name of the game—you’re going to need some serious char to imitate the flavors a ripping hot wok would impart. Served alongside an aromatic black pepper sauce, it’s a speedy and supremely satisfying way to celebrate a classic combo. Get the recipe and make it tonight.

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Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.