B3. Broccoli Beef Recipe

Slice beef

Freeze the steak for 20–30 minutes until slightly firm to make slicing easier. Slice thinly (1/8–1/4 inch) against the grain into bite-sized strips.

Marinate beef

In a bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch and (if using) 1 tsp baking soda. Add the sliced beef and mix until every piece is coated. Let marinate at room temperature for 15–20 minutes or refrigerate for up to 1 hour.

Prepare sauce

In a small bowl whisk together 3 tbsp soy sauce, 1.5 tbsp oyster sauce, 1/2 tsp dark soy sauce (optional), 1 tsp brown sugar, and 3 tbsp beef or chicken stock (or water). In a separate small cup dissolve 2 tsp cornstarch into 1.5 tbsp of the stock (or water) to make a smooth slurry; set both aside. Stir in 1/2 tsp sesame oil to the main sauce mixture.

Prep aromatics and broccoli

Mince the garlic and ginger, and slice the scallions. Trim broccoli into bite-sized florets and wash thoroughly.

Bring a large pot of water to a rolling boil. Add 1/2 tsp salt. Add broccoli florets and blanch for 1 to 1.5 minutes until bright green and just tender-crisp. Immediately transfer broccoli to a bowl of cold/ice water to stop cooking (shocking). Drain and set aside. Reserve the blanching water.

Heat a wok or large heavy skillet over high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Add half the marinated beef in a single layer and spread quickly to sear. Stir-fry for 30–45 seconds until browned but not fully cooked through. Remove beef to a plate. Repeat with remaining 1 tbsp oil and remaining beef. Do not overcrowd—this keeps beef tender.

Return all seared beef to the wok and push to one side. Add the minced garlic and ginger to the empty side and stir for 10–15 seconds until fragrant (do not burn). Pour the prepared sauce mixture over the beef and bring to a simmer (add a splash of the reserved blanching water or additional stock if sauce is too thick).

Stir in the cornstarch slurry slowly while stirring the beef and sauce. Cook for 30–60 seconds until sauce thickens to a glossy coating. Taste and adjust seasoning (add a little more soy or a pinch of sugar if needed).

Add the blanched and drained broccoli and toss everything together, stir-frying for another 30–60 seconds to heat through and coat with sauce. Mix in sliced scallions and drizzle the 1/2 tsp sesame oil; toss once more.

Transfer broccoli beef to a serving platter. Serve immediately with steamed rice or noodles.