Beef & Broccoli Recipe

Slice and tenderize

Freeze flank steak for 20–30 minutes until slightly firm to make slicing easier. Slice thinly across the grain into 1/8–1/4-inch strips.

Marinate

Place sliced beef in a bowl. Add 2 tbs cornstarch, 2 tbs soy sauce (marinade), 1 tbs Shaoxing wine, 1–2 tbs vegetable oil, 1 tsp black pepper and (optional) 1 tsp baking soda for extra tenderness. Toss to coat thoroughly and let rest 15–30 minutes at room temperature (or up to 1 hour refrigerated). The cornstarch will give the beef a velvety texture when cooked.

Mix sauce

In a small bowl, whisk together 2 tbs oyster sauce, 2 tbs soy sauce (for sauce), 1 tsp dark soy sauce (if using), 1 tsp brown sugar, 3 tbs hot beef or chicken stock, and 1 tsp sesame oil until sugar dissolves. In a separate small cup, combine 1 tbs cornstarch with 2 tbs cold water to make a slurry and set aside.

Blanch broccoli

Bring a large pot of water to a rolling boil and add a pinch of salt. Blanch the 4 cups broccoli florets for 45–60 seconds until bright green and just tender. Immediately transfer to an ice bath (or very cold water) to stop cooking, then drain well. This ensures broccoli cooks quickly in the wok and stays crisp-tender.

Prepare aromatics

Mince the garlic, julienne or mince the ginger, and slice the green onions. Have them ready next to the stove (stir-frying is fast).

Heat the wok

Place a wok or large heavy skillet over high heat until very hot. Add 1–1½ tbs vegetable oil and swirl to coat.

Cook beef

Add the marinated beef in a single layer, cooking in batches if necessary to avoid overcrowding. Stir-fry 1–2 minutes per batch until the exterior is browned and just cooked through. Remove beef to a plate and keep warm.

Aromatics and combine

Add the remaining ½ tbs oil to the wok if needed. Reduce heat slightly to medium-high. Add the minced garlic and ginger; stir rapidly 15–20 seconds until fragrant (do not burn). Add the blanched broccoli and toss to combine.

Add sauce and finish

Pour the prepared sauce into the wok and stir to coat broccoli. Return the cooked beef (and any accumulated juices) to the wok. Give the cornstarch slurry a quick stir, then drizzle it into the wok while stirring. Cook 30–60 seconds until the sauce thickens and becomes glossy, coating the beef and broccoli. Taste and adjust seasoning with a pinch of salt or additional soy sauce if needed.

Garnish and serve

Turn off heat. Stir in sliced green onions and 1 tsp toasted sesame seeds if using. Serve immediately over cooked jasmine rice and sprinkle red pepper flakes to taste if desired.