Egg Roll & Beef With Broccoli Recipe

Prepare filling

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and ginger and cook 20–30 seconds until fragrant. Add ground pork (and chopped shrimp if using) and stir-fry until no longer pink, breaking up meat, about 4–5 minutes.

Stir in shredded cabbage and carrot and cook 2–3 minutes until cabbage begins to wilt but remains slightly crisp. Remove from heat and let cool 5 minutes.

Transfer mixture to a bowl. Stir in soy sauce, oyster sauce, sesame oil, sugar, salt, white pepper, green onions, and 1 teaspoon cornstarch. Mix thoroughly; the cornstarch helps bind moisture so filling isn’t soggy. Taste and adjust seasoning.

Assemble egg rolls

Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 3 tablespoons (roughly 2–3 tbsp) of filling near the corner. Fold bottom corner up over filling, fold in the left and right corners snugly, then roll tightly toward the top corner. Moisten the top corner with a little water to seal. Repeat with remaining wrappers and filling (should make about 8 egg rolls).

Fry egg rolls

In a heavy skillet or pot, heat 2 cups vegetable oil to 350°F (175°C) over medium-high heat. Fry egg rolls in batches, seam-side down first, turning occasionally until golden brown and crisp on all sides, 3–5 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Let rest 2–3 minutes before serving.

Prepare beef

Thinly slice the steak across the grain. In a bowl combine sliced beef, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and shaoxing wine (if using). Toss to coat and let marinate 10–15 minutes while you prep broccoli.

Blanch broccoli (optional for crisp-tender)

Bring a pot of salted water to a boil. Blanch broccoli florets 1 minute until bright green and slightly tender, then immediately transfer to ice water to stop cooking. Drain and set aside. Alternatively, you can stir-fry directly in the pan for a single-pan approach.

Make sauce

In a small bowl whisk together beef stock (or water), 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1/2 tsp sugar, 1 teaspoon cornstarch, and 1/2 tsp sesame oil until smooth. Set aside.

Stir-fry

Heat 1–2 tablespoons vegetable oil in a large skillet or wok over high heat until shimmering. Add marinated beef in a single layer and stir-fry quickly until just browned but not fully cooked through, about 1–2 minutes depending on thickness. Remove beef to a plate.

Add another teaspoon oil if needed. Add minced garlic and ginger and stir 20–30 seconds until fragrant. Add blanched (or raw) broccoli and stir-fry 1–2 minutes until heated through and crisp-tender.

Return beef to the pan. Stir the prepared sauce (cornstarch may have settled) and pour over beef and broccoli. Stir constantly until sauce thickens and coats everything, about 1 minute. Taste and adjust salt or soy sauce if needed. Finish with a drizzle of sesame oil and a pinch of black pepper.

Serve immediately over steamed rice alongside egg rolls.

Whisk together soy sauce, rice vinegar, sugar (or honey), chili garlic sauce, and sesame oil until sugar dissolves. Stir in sliced green onion. Serve in a small bowl for dipping warm egg rolls.