Beef W.broccoli Recipe

Slice and marinade

Trim any silver skin from the steak and slice thinly across the grain into 1/8–1/4-inch slices. Place the sliced beef in a bowl and add 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp neutral oil and (if using) 1 tsp baking soda. Toss to coat evenly. Refrigerate and marinate for 20–30 minutes (or up to 1 hour).

After marinating, pat the beef pieces lightly with a paper towel if they are very wet — a little moisture is fine and helps with quick searing.

Prep broccoli

Bring a medium pot of water to a boil. Add a generous pinch of salt. Blanch the broccoli florets for 45–60 seconds until bright green and just tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain and set aside.

Prepare aromatics

Mince the garlic and ginger, and slice the green onions on the bias. Have them ready next to your stove because stir-frying moves quickly.

Mix sauce

In a small bowl combine 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp dark soy sauce (optional), 1 tsp sugar, 3 tbsp broth, and 1 tsp sesame oil. In a separate small cup whisk together 1 tsp cornstarch and 2 tbsp cold water to make a slurry. Set both aside.

Heat wok and sear beef

Place a wok or large skillet over high heat until very hot (smoking slightly). Add 1 tbsp neutral oil and swirl. Add half of the marinated beef in a single layer (do not overcrowd) and stir-fry quickly for 30–60 seconds until just browned but not fully cooked through. Remove to a plate. Repeat with remaining beef using the other 1 tbsp oil.

Aromatics and combine

With the wok still hot, add a small splash (about 1 tsp) of oil if needed. Add the minced garlic and ginger and stir for 10–15 seconds until fragrant (do not burn). Add the blanched broccoli and toss to combine for 20–30 seconds.

Return the cooked beef and any accumulated juices to the wok. Give the prepared sauce another quick stir and pour it over the beef and broccoli.

Thicken sauce

Stir constantly and bring the sauce to a simmer; then add the cornstarch slurry slowly while stirring. The sauce should thicken in 15–30 seconds to a glossy coating that clings to the beef and broccoli. If sauce becomes too thick, loosen with 1–2 tbsp water or broth.

Taste and adjust seasoning — add a pinch of salt or a dash more soy sauce if needed. Stir in sliced green onions and 1 tsp toasted sesame seeds if using. Finish with 1/4 tsp cracked black pepper.

Remove from heat and transfer to a serving plate. Serve immediately over steamed rice.