Beef W. Broccoli Recipe

Slice and prepare beef

Freeze flank steak for 20–30 minutes until slightly firm (not frozen solid) to make slicing easier. Slice thinly against the grain into 1/8–1/4-inch strips.

Place sliced beef in a bowl and add 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp baking soda (optional for extra tenderizing), and 1 tsp vegetable oil. Mix thoroughly to coat. Marinate at room temperature for 15 minutes or in the refrigerator for up to 1 hour.

Prepare the broccoli by cutting into bite-size florets and trimming thick stems. Slice green onions into 1-inch pieces if using.

Blanch broccoli

Bring 6 cups of water to a rolling boil in a medium pot. Add a pinch of salt. Add broccoli florets and blanch for 45–60 seconds until bright green and just tender-crisp. Immediately transfer broccoli to a bowl of ice water (or run under cold water) to stop cooking. Drain and set aside.

In a small bowl, combine 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp dark soy sauce (optional), 1 tsp brown sugar, 1 tsp sesame oil, 1 tsp grated ginger, and minced garlic. Stir to combine.

Make cornstarch slurry

In a separate small cup, whisk 1 tbsp cornstarch with 2 tbsp of the listed 5 tbsp water until smooth. Reserve remaining 3 tbsp water to thin sauce as needed during cooking.

Heat a wok or large heavy skillet over high heat until very hot (smoking slightly). Add 2 tbsp neutral oil and swirl to coat.

When the oil is shimmering, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Spread beef out and let sear undisturbed for 30–45 seconds to develop color, then stir-fry for another 30–45 seconds until beef is about 80% cooked. Remove beef to a plate and set aside.

Add the remaining 1 tbsp oil to the hot wok. Add the ginger and garlic from the sauce mixture and stir-fry briefly (10–15 seconds) until fragrant—do not burn.

Add the blanched and drained broccoli and stir-fry 30–45 seconds to reheat and coat in aromatics. Pour in the prepared sauce mixture. Stir to combine and let the sauce come to a gentle simmer (add up to 3 tbsp reserved water if sauce seems too thick).

Return the seared beef and any accumulated juices to the wok. Stir to combine and bring everything together. Give the cornstarch slurry a quick re-stir and pour it evenly into the wok while stirring. Continue to cook and stir for 30–60 seconds until sauce thickens and becomes glossy and coats the beef and broccoli.

Taste and adjust seasoning with up to 1/4 tsp salt and a pinch of black pepper if needed. Add sliced green onions and toss briefly (10 seconds) to combine.

Remove from heat and transfer to a serving platter. Serve immediately with steamed rice or noodles.