Beef Or Shrimp W. Broccoli Recipe

Prepare protein

If using beef: slice 1 lb flank steak thinly across the grain into 1/8–1/4-inch slices. If using shrimp: peel and devein 1 lb shrimp; leave tails on or off per preference.

Marinate

In a bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil, 1/4 tsp salt. If using tougher flank steak you may add 1 tsp baking soda to tenderize (mix and let sit for 15–20 minutes). Add the sliced beef or shrimp and toss to coat. Marinate beef 15–30 minutes (or up to 2 hours refrigerated); shrimp 10–15 minutes only.

Prepare broccoli by cutting into bite-size florets; rinse and drain. Trim and slice green onions, keeping whites and greens separate. Mince 3 cloves garlic and 1 tsp ginger and set aside.

Blanch or steam broccoli

Bring 1 cup water and 1/2 tsp salt to a boil in a pot with a steamer basket or colander. Add broccoli and blanch/steam for 1.5–2 minutes until bright green and slightly tender but still crisp. Immediately transfer to a bowl of ice water or cold running water to stop cooking, then drain well. (Alternatively, cook in the pan with a splash of water later — see stir-fry step.)

In a small bowl whisk together 2 tbsp oyster sauce, 1 tbsp soy sauce, 1/2 tsp dark soy sauce (optional), 1/2 cup chicken broth (or water), 1/2 tsp sugar and 1 tsp cornstarch until smooth. This is the sauce slurry; set aside.

Heat wok or skillet

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat.

Cook protein

If using beef: add beef in a single layer, searing quickly without crowding. Stir-fry 1–2 minutes until browned but still slightly pink inside. Remove beef to a plate. If using shrimp: add shrimp and stir-fry 1–2 minutes per side until pink and opaque; remove shrimp to a plate. Wipe out any burnt bits if necessary but leave flavorful fond.

Sauté aromatics

Add a small splash of oil if pan is dry. Add the white parts of the green onion, minced garlic and ginger. Stir-fry 20–30 seconds until fragrant but not burned.

Combine broccoli and sauce

Return the blanched broccoli to the wok. Pour the prepared sauce over the broccoli and stir to combine. Bring sauce to a simmer; cook 30–60 seconds until it begins to thicken.

Finish assembly

Return the cooked beef or shrimp to the wok and toss with the broccoli and sauce to heat through and coat evenly, about 30–60 seconds. Taste and adjust seasoning — add a pinch of salt or a dash of soy if needed. Drizzle 1/2 tsp sesame oil (optional) and toss. Sprinkle green onion greens and a grind of black pepper to taste.

Serve

Transfer to a serving platter and serve immediately with steamed rice or noodles.