Beef With Broccoli Recipe

Slice and tenderize

Trim any excess fat from the steak and slice thinly (about 1/8–1/4 inch) against the grain. If using baking soda for extra tenderizing, sprinkle it over the sliced beef, toss to coat, let rest 15 minutes, then rinse and pat dry before proceeding. (Optional: this step speeds tenderizing for cheaper cuts.)

Marinate

Combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, and 1 tbs vegetable oil in a bowl. Add the sliced beef and toss until evenly coated. Let marinate 10–20 minutes while preparing other ingredients.

Mix sauce

In a small bowl combine 3 tbs low-sodium soy sauce, 1 tbs oyster sauce, 1 tsp brown sugar, 3 tbs stock and 1 tsp sesame oil. Stir until sugar dissolves. In a separate small cup, mix 1 tsp cornstarch with 2 tbs cold water to make a slurry and set aside. Reserve remaining 4 tbs water for blanching broccoli.

Prepare broccoli

Bring a medium pot of water to a boil and add a pinch of salt. Add broccoli florets and blanch for 1 minute until bright green and slightly tender. Immediately transfer broccoli to an ice bath (or rinse under cold water) to stop cooking. Drain and set aside.

Mince aromatics

Peel and mince garlic and ginger. Slice scallions into 1-inch pieces if using.

Heat wok or skillet

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

Velvet or sear the beef

Add the marinated beef in a single layer (work in batches if necessary). Stir-fry for 1–2 minutes until just browned but not fully cooked through. Remove beef to a plate and keep juices in the pan.

Stir-fry aromatics

Add the remaining 1 tablespoon oil to the wok. Reduce heat to medium-high, add minced garlic and ginger, and stir-fry for about 20–30 seconds until fragrant but not burnt. Add scallions and stir once.

Combine broccoli and beef

Return the beef and any accumulated juices to the wok along with the blanched broccoli. Toss to combine and heat through for 30–60 seconds.

Add sauce and thicken

Give the prepared sauce a quick stir, then pour it into the wok. Toss everything together. Stir the cornstarch slurry again (it may have settled) and drizzle into the wok while stirring. Cook for another 30–60 seconds until the sauce thickens and coats the beef and broccoli. If sauce is too thick, add up to 1 tbs water to adjust consistency.

Season and finish

Taste and season with up to 1/2 tsp salt and 1/4 tsp pepper as needed. Finish with a light drizzle of sesame oil (already included in sauce) and toss once more. Remove from heat.

Serve

Serve hot over steamed rice or noodles. Garnish with additional sliced scallions if desired.