"Chinese" Beef and Broccoli-Six Seasons by Joshua McFadden

You must own "Six Seasons" by Joshua McFadden. This book will open your palate to the wonderful combination of "sweet savory" and to imaginative ways to prepare vegetables in any season. 

Serves 2
​3/4 pound steak tips
kosher salt and freshly ground black pepper
1 pound broccoli, stems trimmed and peeled, stems sliced crosswise into 1/8-inch coins and tops cut into florets
1/3 cup Caper Raisin Vinaigrette (recipe below)
1 cup dried breadcrumbs
 

1. Season the steak well with salt and pepper. Let it sit for at least 10 minutes and up to 1 hour.
2. Heat a heavy medium pan over high heat. Blot off any excess moisture from the surface of the steak, add it to the skillet, reduce the heat to medium, and cook until the first side is nicely browned and the steak looks about one-third done.
3. Flip the steak and cook until rare or medium-rare-about 5-8 minutes. Transfer to a plate to rest and tent with foil. Don't wipe out the skillet.
4. Place broccoli florets and coins into the  hot pan, increase the heat to high, add 1/2 cup water, cover, and steam for 3 to 4 minutes. Uncover and cook until the broccoli is tender and the water has evaporated, another 3 to 4 minutes, depending on the size of your florets.
5. Remove the pan from the heat, add 1/3 cup vinaigrette, and toss to combine. Taste and adjust with more vinaigrette, salt, or pepper.
6. Slice the steak across the grain. Arrange the broccoli on a plate or platter, top with the steak and any accumulated juices, sprinkle the breadcrumbs over everything, and serve right away.

Caper-Raisin Vinaigrette
2 tablespoons plus 1 teaspoon balsamic vinegar
1/3 cup golden raisins
3 garlic cloves, peeled
3 tablespoons capers, rinsed and drained
one 2-ounce can anchovy fillets, drained
3/4 cup lightly packed flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
kosher salt

1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.
2. Put the garlic in a food processor and pulse until finely minced, scraping down the sides of the bowl as needed.
3. Add the capers and anchovies and pulse until you have a coarse paste. Add the parsley and pulse until completely chopped, again scraping down the sides of the bowl as necessary.
4. Add the raisins and vinegar and pulse until the mixture is blended but still slightly coarse. Scrape the mixture from the processor into a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed. Store in the fridge for up to 3 weeks.