Beef and Broccoli Garlic Butter Spaghetti

Method

1. Slice the beef thinly, 5 mm, against the grain and toss with some of the soy sauce and the cornstarch; leave for 10 min. The cornstarch coating holds in the juices and keeps the beef tender.

   Add in this stepFlank steak or sirloin 200 gSoy sauce 1.6 tspCornstarch 1½ tsp

2. Bring the pasta water and salt to a rolling boil in a 22 cm pot over high heat, about 10 min. Meanwhile cut the broccoli into small 3 cm florets and thinly slice the garlic.

   Add in this stepWater (for the pasta) 2½ LSalt (for the pasta water) 1½ tsp

   high heat

3. Add the spaghetti and cook 1 minute less than the packet says, about 9 min. For the last 2 min, add the broccoli to the same pot. Scoop out a mugful of pasta water before draining.

   Add in this stepSpaghetti 180 gBroccoli 240 g

4. While the pasta cooks, heat the olive oil in a wide 26 cm pan over high heat until it just smokes. Spread out the beef and sear for 2 min, browning both sides, then move it to a plate.

   Add in this stepExtra-virgin olive oil 1½ tbsp

   high heat

5. Lower the pan to medium-low heat, add the butter, garlic and red pepper flakes and cook for 1 min. When the garlic is pale gold, stir in the oyster sauce, the rest of the soy sauce and 3 to 4 tablespoons of pasta water to make the sauce. Browned garlic turns bitter.

   Add in this stepUnsalted butter 30 gGarlic cloves 4Red pepper flakes 2 pinchOyster sauce 4 tspSoy sauce 2.4 tsp

   medium-low heat

6. Add the spaghetti, broccoli and beef, set over low heat and toss for 1 min while sprinkling in the Parmigiano. Add splashes of pasta water until the sauce clings glossily to the noodles, finish with black pepper and serve at once.

   Add in this stepParmigiano Reggiano, grated 30 gBlack pepper to taste

   low heat