Beef W.broccoli Recipe

Slice and marinate

Trim any large fat from the steak. Slice the beef thinly across the grain into strips about 1/8–1/4 inch thick. In a bowl combine 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, 1/2 teaspoon baking soda (optional), and 1/4 teaspoon ground black pepper. Add the beef, mix to coat thoroughly, and let sit 15–20 minutes at room temperature or up to 1 hour in the refrigerator.

When ready to cook, heat a wok or large nonstick skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl. Working in a single layer, add half the beef and stir-fry until the edges are just browned but center still tender (about 45–60 seconds). Remove to a plate and repeat with remaining beef. Do not overcook. Set beef aside.

Blanch broccoli

Bring a medium pot of salted water to a rapid simmer. Add the 4 cups broccoli florets and blanch 1 minute until bright green and slightly tender. Immediately drain and plunge into an ice bath (or rinse under very cold water) to stop cooking. Drain and set aside.

Place the wok back over high heat. Add 1 tablespoon neutral oil. Add the white parts of the scallions, minced garlic and minced ginger. Stir-fry 15–20 seconds until fragrant but not burned.

Combine sauce

In a small bowl combine 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/2 tablespoon dark soy sauce (if using), 1 teaspoon brown sugar or honey, 1 teaspoon rice vinegar, and 1/2 teaspoon sesame oil. Stir until sugar dissolves.

Make slurry

In a separate small cup whisk 1 teaspoon cornstarch into 2 tablespoons cold water until smooth; set aside.

With the garlic/ginger/scallion mixture in the hot wok, add the blanched broccoli and toss to coat for 30–45 seconds. Pour in the prepared sauce and 1/2 cup water or low-sodium chicken broth to create the sauce base. Bring to a simmer.

Return the cooked beef and any accumulated juices to the wok. Give the cornstarch slurry one quick stir and pour into the simmering sauce while stirring constantly. The sauce should thicken in 15–30 seconds and become glossy. Taste and adjust seasoning: add a pinch of sugar or a dash more soy if needed.

Toss everything together until the beef is heated through and the broccoli is coated with sauce, 30–45 seconds more. Stir in the green parts of the scallions and a few drops of sesame oil.

Transfer to a serving platter. Sprinkle with toasted sesame seeds and freshly ground black pepper to taste. Serve immediately over steamed rice or noodles.