Beef & Broccoli Recipe

Slice and tenderize

Trim excess fat from the flank steak and slice thinly (1/8–1/4 inch) against the grain. If easier, partially freeze the steak for 30–45 minutes to firm it for thin slicing.

Marinate

In a large bowl combine 3/4 cup low-sodium soy sauce, 2 tablespoons Shaoxing wine, 3 tablespoons cornstarch and (optional) 1 teaspoon baking soda. Add the sliced beef and toss thoroughly to coat. Let marinate at room temperature for 20 minutes or refrigerate up to 2 hours. Add 1/2 cup vegetable oil to the beef right before cooking if using velveting method; alternatively reserve oil for stir-frying.

Velvet (optional step for catering)

Heat a pot of oil to 275°F (135°C) for deep-velveting OR bring a pot of water to a bare simmer. For oil velvet: briefly deep-fry marinated beef in batches for 30–45 seconds until the surface firms but not fully cooked, then drain on paper towels. For water velvet: poach beef slices in simmering water for 30–45 seconds and remove. This yields extra-tender pieces and is recommended for large-service catering.

Blanch broccoli

Bring 6 cups water and 1 tablespoon kosher salt to a rolling boil in a large pot. Add broccoli florets and blanch for 60–90 seconds until bright green and just tender-crisp. Immediately transfer broccoli to an ice bath (6 cups ice + water) to stop cooking. Drain and set aside.

Prepare sauce

In a bowl whisk together 1 cup hot beef or chicken stock, 1/2 cup oyster sauce, 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 1/2 tablespoons brown sugar, and 1 teaspoon sesame oil until sugar dissolves. In a separate small bowl dissolve 2 tablespoons cornstarch in 1/4 cup cold water to make a slurry; set aside.

Aromatics

Heat a large (12–14 inch) wok or heavy skillet over high heat until smoking. Add 2 tablespoons vegetable oil and swirl. Add minced garlic (6 cloves) and minced ginger (2 tablespoons) and stir-fry 15–20 seconds until fragrant, taking care not to burn.

Cook beef

Push aromatics up the sides of the wok. Add marinated beef (or velveted beef) in a single layer and cook in batches over high heat for 60–90 seconds per side until just browned but not overcooked. Remove beef to a plate and keep warm.

Combine broccoli and sauce

Add another 1–2 tablespoons oil to the wok if needed. Return broccoli to the wok and stir-fry with aromatics 30 seconds to reheat. Pour the prepared sauce into the wok and bring to a gentle boil. Give the cornstarch slurry a quick stir and slowly add it to the simmering sauce while stirring; sauce will thicken and become glossy in about 30–60 seconds.

Finish

Return the beef and any accumulated juices to the wok. Toss quickly to coat everything evenly in the sauce, stirring for 30–60 seconds until beef is heated through and sauce clings to ingredients. Taste and adjust seasoning with additional soy sauce or a pinch of sugar if needed. Stir in sliced green onions (6 stalks) and remove from heat. Drizzle remaining 1 teaspoon sesame oil, if desired.

Rest and hold for catering

Transfer the finished Beef & Broccoli to holding pans. For catering, keep warm at 140–150°F in steam table or chafing dishes. If preparing ahead, slightly undercook beef and broccoli, then finish on-site to preserve texture.