Beef W.broccoli Recipe

Slice and marinate

Trim any excess fat from the steak and slice thinly against the grain into 1/8–1/4 inch slices. Place beef in a bowl and add 2 tbsp soy sauce, 1 tbsp shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil and (if using) 1 tsp baking soda. Toss to coat, cover and refrigerate for at least 15 minutes and up to 30 minutes. If you used baking soda, rinse briefly and pat dry before cooking to avoid a soapy taste (optional step).

Mix the sauce

In a measuring cup or small bowl combine 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy (optional), 1 tsp brown sugar or honey and 1 cup beef or chicken stock. Taste and adjust for saltiness. In a separate small bowl whisk 1 tsp cornstarch with 1 tbsp cold water until smooth to make the slurry; set both aside.

Prep broccoli

Bring a medium pot of salted water to a boil. Add broccoli florets and blanch 45–60 seconds until bright green and just tender. Immediately transfer to an ice bath or very cold water to stop cooking, then drain and set aside. Alternatively, you can steam the broccoli for 2–3 minutes.

Mince aromatics

Mince garlic and ginger and slice the green onions; keep them near the stove for quick use.

Stir-fry beef

Heat a large heavy skillet or wok over high heat until very hot. Add 1–2 tbsp vegetable oil and swirl. Add the marinated beef in a single layer (work in batches if necessary to avoid steaming). Let the meat sear without moving for 20–30 seconds, then stir-fry until just cooked through, about 1–2 minutes depending on thickness. Remove beef to a plate and set aside.

Aromatics and combine

Return the wok to high heat and add remaining 1 tbsp oil if needed. Add minced garlic and ginger and stir-fry briefly (10–15 seconds) until fragrant but not browned. Add the blanched broccoli and toss to coat. Pour in the prepared sauce (stock + soy + oyster mixture) and bring to a simmer, scraping up any browned bits from the pan.

Thicken sauce and finish

Stir the cornstarch slurry once then slowly drizzle into the simmering sauce while stirring. Cook 30–60 seconds until sauce thickens and becomes glossy. Return the cooked beef and any accumulated juices to the pan and toss gently to coat and heat through (about 30 seconds). Add 1 tsp sesame oil, 0.25 tsp salt and 0.25 tsp pepper; taste and adjust seasoning. Stir in sliced green onions just before serving.

Serve

Serve immediately over steamed white rice or noodles. Leftovers keep in an airtight container in the refrigerator for up to 2 days.