Broccoli With Beef Ls Recipe

Slice and marinate

Trim any excess fat from the steak and slice thinly across the grain into 1/8–1/4-inch slices. Place the sliced beef in a bowl and add 1.5 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil and (if using a tougher cut) 1/4 tsp baking soda. Mix thoroughly to coat. Let sit 15–20 minutes while you prepare other ingredients; if you used baking soda, rinse the beef under cold water and pat dry after 15 minutes, then recoat with the soy, wine, cornstarch and oil briefly.

After marinating, just before cooking, toss the beef to redistribute any liquid so slices are lightly coated and separated.

Combine sauce ingredients

In a small bowl whisk together 1.5 tbs oyster sauce, 1 tbs light soy sauce, 1/2 tsp dark soy (optional), 1/2 cup low-sodium stock, 1/2 tsp sugar and 1/2 tsp sesame oil. In a separate small cup stir 1 tsp cornstarch into 1 tbs cold water to make a slurry and set aside. Taste briefly — sauce should be savory with a hint of sweetness; adjust light soy if needed.

Blanch or steam broccoli

Bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch 1 minute for tender-crisp, then drain and immediately plunge into an ice bath (or rinse under very cold water) to stop cooking and preserve bright green color. Drain thoroughly and set aside. Alternatively, steam broccoli for 2–3 minutes until bright green and just tender-crisp.

Prepare aromatics

Peel and mince 3 cloves garlic and julienne or mince 1 tsp ginger. Slice 2 scallions on the bias and separate whites from greens — reserve greens for garnish.

Cook (velvet) the beef

Heat a wok or large skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl to coat. Add the marinated beef in a single layer (do in batches if necessary to avoid crowding). Stir-fry quickly for 30–60 seconds until the outside is just cooked but still tender and slightly pink inside. Remove beef to a plate and keep warm. If you used cornstarch to velvet, beef will have a smooth, slightly glossy exterior.

Stir-fry aromatics

Return the wok to high heat and add the remaining 1 tbs vegetable oil. Add the minced garlic and ginger and the white parts of the scallions. Stir-fry 10–20 seconds until fragrant but not browned.

Combine broccoli and sauce

Add the blanched broccoli to the wok and toss with the aromatics for 30 seconds to reheat. Pour in the prepared sauce and stir to coat the broccoli. Bring the sauce to a gentle simmer.

Thicken and finish

Stir the cornstarch slurry briefly and pour into the simmering sauce while stirring. Cook 30–60 seconds until sauce thickens and becomes glossy, coating the broccoli. Return the cooked beef to the wok, toss everything together for another 30 seconds until beef is heated through and evenly coated. Taste and adjust seasoning with a pinch of salt or additional light soy if needed. Finish with 1/4 tsp white or black pepper and 1/2 tsp toasted sesame oil if desired.

Garnish with sliced scallion greens and optional toasted sesame seeds or red pepper flakes. Serve immediately with steamed rice.