Beef With Broccoli Recipe
Make Beef With Broccoli Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Sauce
Beef
Vegetables & Aromatics
Finishing
Method
Marinade & Sauce
- 1
Prepare sauce and marinade
In a bowl, whisk together 1/4 cup of the soy sauce, oyster sauce, shaoxing wine, sesame oil, sugar, 1 tablespoon cornstarch (for sauce), and 1/2 cup beef broth or water until smooth. Taste and adjust saltiness. Reserve 3 tablespoons of this mixture to add later while finishing if desired.
Beef
- 2
Slice and tenderize
Slice the beef thinly against the grain into roughly 1/8- to 1/4-inch strips. If using baking soda, toss the sliced beef with 1/2 teaspoon baking soda and let rest 15 minutes, then rinse lightly and pat dry. This step is optional but will tenderize the meat.
- 3
Marinate and coat
Place the dried beef strips in a bowl. Add the remaining 1/4 cup soy sauce (from the measured 1/2 cup), 1/4 teaspoon salt, 1/4 teaspoon black pepper, and toss to coat. Sprinkle 2 tablespoons cornstarch over the beef and toss until lightly and evenly coated. Let rest 5–10 minutes so coating adheres.
- 4
Flash-fry the beef
Heat a large wok or heavy skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat. Working in a single layer and not overcrowding (work in 2 batches if necessary), add beef strips in a single layer and stir-fry quickly 1 to 2 minutes until the edges brown but center is still slightly rare. Remove beef to a plate and set aside. Repeat with remaining beef and 1 tablespoon oil if needed.
Vegetables & Aromatics
- 5
Blanch or steam broccoli (optional for tender-crisp)
While the beef rests, bring a pot of salted water to a boil. Add broccoli florets and blanch 1 minute, then transfer to an ice bath to stop cooking. Drain and set aside. Alternatively, steam broccoli until bright green and tender-crisp, about 2 to 3 minutes.
- 6
Aromatics
Wipe out the wok, leaving a thin film of oil and any fond. Return to high heat, add remaining 1 tablespoon oil if needed, then add minced garlic and minced ginger. Stir-fry 15–30 seconds until fragrant but not browned.
- 7
Finish & Serve
- 8
Bring beef back and add sauce
Return the seared beef and any juices that collected on the plate back to the wok. Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the beef and broccoli. Stir constantly; the sauce will bubble and thicken in about 30–60 seconds.
- 9
Adjust thickness and seasoning
If the sauce is too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and add slurry a little at a time until desired thickness is reached (you included an optional slurry ingredient). If too salty, add up to 1–2 tablespoons water or beef broth. Cook for another 30 seconds until sauce coats the beef and broccoli evenly.
- 10
Finish
Turn off heat and stir in 1/2 teaspoon toasted sesame oil and sliced green onions. Toss once to combine.
- 11
Serve
Transfer to a serving platter and serve immediately over steamed rice or noodles.