Beef And Broccoli Stir Fry With Rice Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 1.5 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes before fluffing with a fork.

In a medium bowl, whisk together 1/2 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp shaoxing wine, 2 tsp cornstarch, 1 tbsp brown sugar, 1/2 cup beef or chicken stock, 1 tsp sesame oil and 1/2 tsp black pepper until smooth. This will serve as both the marinade and the stir-fry sauce.

Place the thinly sliced 1 lb beef in a bowl. Add 1 tbsp vegetable oil and 3 tbsp of the prepared sauce (reserve the rest for later). Toss to coat and let marinate 15–20 minutes at room temperature (or up to 1 hour refrigerated).

Heat a large skillet or wok over high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat.

Add the marinated beef in a single layer (work in batches if necessary). Stir-fry without moving for 20–30 seconds to get a sear, then stir continuously for another 30–60 seconds until just browned but not fully cooked through. Remove beef to a plate and tent with foil.

In the same hot wok/skillet, add a little more oil if the pan is dry. Add the minced garlic (3 cloves) and minced ginger (1 tbsp). Stir for 10–15 seconds until fragrant—do not burn.

Add the broccoli florets (4 cups) and the optional sliced carrot (1/2 cup). Stir-fry 2–3 minutes until bright green and starting to become tender.

Pour in 2–3 tablespoons of water or stock and immediately cover the pan for 1–2 minutes to steam the broccoli until crisp-tender. Remove the lid and stir.

Return the seared beef and any accumulated juices to the wok with the vegetables.

Give the reserved sauce a quick whisk (cornstarch may settle) and pour it into the wok. Stir continuously to combine and cook for 1–2 minutes until the sauce thickens and evenly coats the beef and broccoli. If sauce gets too thick, add up to 1–2 tbsp warm stock or water to loosen.

Taste and adjust seasoning: add a splash of soy sauce for saltiness, a drizzle of sesame oil for aroma, or red pepper flakes for heat if desired.

Stir in sliced green onions (2 stalks) and remove from heat. Sprinkle toasted sesame seeds (1 tsp) over the dish.

Fluff the cooked rice and divide among plates or bowls. Spoon the beef and broccoli over the rice and serve immediately.