Ginger Beef & Broccoli Recipe

Slice and marinade

Pat the beef dry with paper towels, then slice thinly against the grain into bite-sized strips (about 1/8–1/4 inch thick). In a medium bowl combine 2 tbsp soy sauce, 1 tbsp rice wine (or water), 1 tsp sesame oil and 1 tsp cornstarch. Add the sliced beef and toss to coat thoroughly. Let marinate at room temperature for 10–15 minutes or refrigerate up to 1 hour.

Prep vegetables

While the beef marinates, cut broccoli into medium florets and peel and slice the carrot into thin matchsticks or 1/8-inch bias slices. Thinly slice the onion, mince the garlic, grate or finely mince the ginger, and thinly slice the chili if using. Keep vegetables ready in separate bowls for quick stir-frying.

Blanch broccoli (optional for brighter color and tender-crisp texture): Bring a medium pot of salted water to a boil, add broccoli florets and cook 1 minute until bright green and just tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain well before stir-frying. Alternatively, you may stir-fry raw broccoli directly (see cook step).

Mix sauce

In a small bowl whisk together 3 tbsp light soy sauce, 1.5 tbsp sweet soy sauce (kecap manis) or substitute, 1 tbsp brown sugar, 1 tbsp oyster sauce, 1 tsp rice vinegar and 1/4 cup water or stock. In a separate small cup dissolve 1 tsp cornstarch in 1–2 tsp cold water, then add that slurry into the sauce mixture and stir until combined. Set sauce aside.

Stir-fry beef

Heat a wok or large heavy skillet over high heat until very hot. Add 1–1.5 tbsp vegetable oil and swirl. Shake off excess marinade from the beef and add in a single layer (cook in two batches if necessary to avoid crowding). Sear undisturbed 45–60 seconds until nicely browned, toss and cook another 30–45 seconds until just cooked through. Remove beef to a plate and cover to keep warm.

Cook aromatics and vegetables

Return the wok to high heat and add remaining 1–1.5 tbsp oil. Add minced garlic, ginger and sliced chili; stir-fry 15–20 seconds until fragrant but not burned. Add sliced onion and carrot and stir-fry 1–2 minutes until starting to soften. Add blanched or raw broccoli and toss 1–2 minutes until broccoli is heated through and edges begin to brown but remain crisp-tender.

Combine with sauce

Give the prepared sauce a quick stir and pour it into the wok with the vegetables. Stir constantly as the sauce comes to a simmer; it should thicken within 30–60 seconds. Return the cooked beef and any accumulated juices to the wok, toss everything together for 30–60 seconds so the sauce coats the beef and vegetables and the beef is reheated. Taste and adjust: add a pinch of sugar or a splash of soy if you prefer sweeter/saltier.

Finish and serve

Turn off the heat. Sprinkle with toasted sesame seeds and sliced green onions. Transfer to a serving platter and serve immediately with steamed rice or noodles.