Beef With Broccoli Recipe

Make the marinade for beef

In a medium bowl combine 1 tablespoon soy sauce, 1 tablespoon cornstarch and 1/4 tsp baking soda (if using). Add the thinly sliced flank steak and toss to coat. Let marinate at room temperature for 15–20 minutes or refrigerate up to 1 hour. The cornstarch creates a silky coating; baking soda tenderizes if included.

Prepare the sauce

In a separate bowl whisk together 1/2 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice wine, 1 teaspoon sesame oil, 1 teaspoon brown sugar and 1 tablespoon cornstarch. Slowly whisk in 1/2 cup water until smooth. Set sauce aside.

Wash and cut broccoli into 1-inch florets. Mince garlic and ginger; slice scallions on the bias. Have vegetables ready before you start stir-frying because the cooking is fast.

Blanch broccoli (recommended)

Bring a medium pot of salted water to a boil. Add broccoli and blanch 1 minute until bright green and slightly tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain well. This step ensures broccoli cooks evenly and remains crisp-tender.

Heat a wok or large heavy skillet over high heat until very hot. Add 1 tablespoon neutral cooking oil and swirl to coat.

Add the marinated beef in a single layer (work in two batches if necessary to avoid crowding). Let sear without moving for 20–30 seconds, then stir-fry 1–2 minutes until beef is mostly cooked and edges are browned. Remove beef to a plate and set aside.

Return the wok to high heat and add remaining 1 tablespoon vegetable oil and 1 tablespoon cooking oil (or as needed). Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant (do not burn).

Add blanched broccoli and sliced scallions; toss and stir-fry 30–45 seconds to reheat broccoli.

Give the prepared sauce a quick whisk (cornstarch may settle). Pour sauce into the wok and stir to combine. The sauce will bubble and thicken in 30–60 seconds. If sauce becomes too thick, add 1–2 tablespoons water to loosen.

Return the cooked beef and any accumulated juices to the wok. Toss everything together for 30–60 seconds until beef is heated through and evenly coated with sauce. Taste and adjust seasoning: add 1–2 teaspoons soy sauce if salt is needed or a pinch of sugar if desired. Stir in 1 teaspoon toasted sesame seeds, 1/4 teaspoon black pepper and 1/4 tsp red pepper flakes if using.

Turn off heat and transfer to a serving platter. Garnish with extra sliced scallions and additional sesame seeds. Serve immediately with steamed rice or noodles.