Beef W.broccoli Recipe

Make sauce

In a bowl whisk together 1/3 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon brown sugar and 1 teaspoon cornstarch until smooth. Stir in 3/4 cup beef broth (or water) and set aside.

Slice and marinate beef

Trim visible fat from 1 lb flank or skirt steak. Freeze 20–30 minutes beforehand for easier thin slicing. Slice thinly against the grain into 1/8–1/4 inch strips. Place slices in a bowl and add 1 tablespoon light soy sauce, 1 tablespoon cornstarch and 1/4 teaspoon baking soda (optional, for extra tenderizing). Toss to coat, cover, and refrigerate for at least 15 minutes, up to 1 hour.

Sear 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 (in two quick batches if needed), add beef strips and spread them out. Sear undisturbed for about 45–60 seconds, then stir-fry 30–60 more seconds until browned but still slightly pink inside. Remove beef to a plate and set aside.

Blanch or steam broccoli

Bring a pot of salted water to a boil. Add 4 cups broccoli florets and blanch for 1 minute until bright green and slightly tender. Immediately transfer to an ice bath or run under cold water to stop cooking; drain well. (Alternatively, steam for 2–3 minutes until just tender.)

Aromatics

Wipe out the wok leaving a thin film of oil. Return to medium-high heat and add the minced garlic (4 cloves) and minced ginger (1 teaspoon). Stir-fry for about 15–20 seconds until fragrant but not browned. Add the white and light-green parts of 2 sliced scallions and stir once.

Return the seared beef to the wok along with the drained broccoli. Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the beef and broccoli. Stir everything together and bring to a gentle boil so the sauce thickens, about 1–2 minutes. If sauce becomes too thick, add up to 1–2 tablespoons water or broth to reach desired consistency.

Taste and adjust: add 1/2 teaspoon more soy sauce for salt if needed and a pinch of black pepper. Finish with 1/2 teaspoon sesame oil and sprinkle with 1 teaspoon toasted sesame seeds if using.

Serve immediately over steamed rice or noodles. Garnish with remaining sliced green parts of scallions.