Chinese Beef And Broccoli Recipe

Slice and tenderize

Trim any excess fat from the flank steak. Slice against the grain into thin strips, about 1/8–1/4 inch thick. Cutting across the grain yields more tender bites.

Place the sliced beef in a bowl and add 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil and (if using) 1 tsp baking soda. Mix thoroughly to coat. Let the beef marinate and rest in the refrigerator for 20–30 minutes (up to 1 hour). The cornstarch and oil help velvet the meat for a tender exterior.

While the beef marinates, combine the sauce ingredients in a small bowl: 3 tbs soy sauce, 2 tbs oyster sauce, 1 tsp dark soy (optional), 3 tbs hot stock or water, 1 tsp brown sugar, and 1 tsp sesame oil. Stir until the sugar dissolves.

In a separate small cup, dissolve 1 tbs cornstarch in 2 tbs cold water to make a slurry. Set both sauce bowl and slurry aside near the cooking area.

Prepare the broccoli by cutting into even florets (about 4 cups). Rinse and drain. Mince 3 garlic cloves and 1 tbs fresh ginger. Slice 2 green onions on the diagonal for garnish.

Blanch the broccoli: bring a medium pot of salted water to a rolling boil, add the florets and cook 1–2 minutes until bright green and just tender-crisp. Immediately transfer to a bowl of ice water to stop cooking, then drain and set aside. Reserving the blanch water is optional if you want to reheat broccoli in the same pot.

Heat a wok or large skillet on high heat until smoking-hot. Add 2 tbs neutral oil and swirl. Add the marinated beef in a single layer (work in batches if needed to avoid crowding). Stir-fry 1–2 minutes until the outside is just browned but interior may still be slightly underdone. Transfer the beef to a plate and set aside.

Wipe the wok if there are excess brown bits, then return to high heat. Add the remaining 1 tbs neutral oil. Add the minced garlic and ginger and stir-fry 10–20 seconds until fragrant—do not burn.

Add the blanched broccoli to the wok and toss 30–45 seconds to warm through and coat with aromatics.

Return the beef and any accumulated juices to the wok. Pour the prepared sauce over the beef and broccoli and stir to combine.

Give the cornstarch slurry a quick stir, then pour it into the wok while stirring constantly. Continue cooking 30–60 seconds until the sauce thickens and becomes glossy, coating the beef and broccoli.

Taste and adjust seasoning with up to 1/2 tsp additional salt or a splash more soy if desired. Finish with 1 tsp toasted sesame oil and a turn of freshly ground black pepper. Toss to combine.

Transfer to a serving platter and garnish with sliced green onions. Serve immediately over steamed rice or noodles.