Beef And Broccoli Recipe

Slice and tenderize

Trim any excess fat from the flank steak and slice it thinly across the grain into 1/8–1/4-inch strips. If slightly frozen it will be easier to slice thinly.

In a medium bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil, 1/4 tsp ground pepper, and 1/2 tsp baking soda if using. Add the sliced beef and toss to coat evenly. Marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour). The cornstarch and baking soda help tenderize and give the meat a silky sear.

Bring a medium pot of salted water to a rolling boil. Blanch the broccoli florets for 1 minute until bright green and slightly tender but still crisp. Immediately transfer to an ice bath or cold water to stop cooking, then drain and set aside. This short blanch keeps broccoli vibrant and ensures final stir-fry is quick.

Peel and mince garlic (about 4 cloves) and mince ginger if using. Slice scallions for garnish and set aside.

In a small bowl whisk together 3 tbsp oyster sauce, 1 tbsp soy sauce, 1/2 tsp dark soy sauce (optional), 1/2 cup stock (or water), 1/2 tsp sugar, and 1/2 tsp sesame oil. Taste and adjust seasoning — sauce should be savory with a touch of sweetness.

In a separate small cup combine 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Set both the sauce and slurry aside until ready to finish the dish.

Heat a large wok or heavy skillet over high heat until very hot (smoking slightly). Add 1 tbsp neutral oil and swirl to coat.

Add the marinated beef in a single layer (work in batches if necessary to avoid crowding). Let sear without moving for 20–30 seconds to develop color, then stir-fry for another 30–60 seconds until just cooked through. Remove beef to a plate and keep warm. Total cook time per batch should be about 1–1.5 minutes to keep meat tender.

Wipe the wok briefly if there are many browned bits, then add the remaining 1 tbsp oil. Reduce heat to medium-high. Add the minced garlic (and ginger) and stir-fry 15–20 seconds until fragrant but not burned.

Add the blanched broccoli to the wok and toss with the garlic for 30–45 seconds to heat through.

Return the seared beef and any accumulated juices to the wok. Stir to combine with the broccoli.

Give the prepared sauce a quick stir and pour it into the wok. Bring to a gentle boil, then stir the cornstarch slurry once and drizzle it into the sauce while stirring to thicken. Cook 30–60 seconds until sauce is glossy and coats the beef and broccoli. If sauce becomes too thick, add up to 1–2 tbsp water or stock to reach desired consistency.

Taste and adjust seasoning with a pinch of salt if needed. Turn off heat and finish with 1/2 tsp sesame oil and sprinkle sliced scallions and sesame seeds if using.

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