This recipe is standard Chinese takeout fare. Most versions fall very flat, and that's why we've come to think of beef and broccoli as uninteresting, one-dimensional, and utterly uninspired. The beef is usually gray and tasteless, and the broccoli's not much better. And the sauce? It's little more than a thick, brown soy sauce–spiked gravy. This recipe revives the old standard, turning it into a delicious dish with rich-tasting beef, tender-crisp broccoli, and a salty-sweet sauce full of depth and complexity. You'll prep the beef (we use flank steak here) and marinate it as was shown in the video. Then, you'll use the high-heat batch-cooking technique that you learned about earlier in the lesson. Broccoli requires steaming to cook through, so you'll put into practice a skillet steaming technique for hardy vegetables. One final note: Don't forget to complete your mise en place before you begin cooking! Once you understand this basic recipe you can substitute other vegetables, other sauces, or replace the beef with pork. Serve the stir-fry with steamed rice.