Beef W / Broccoli Recipe
Make Beef W / Broccoli Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Marinade
Sauce
Vegetables & Aromatics
Finishing & Optional
Method
Beef & Marinade
- 1
Slice and marinate
Trim any excess fat from the flank steak and slice thinly across the grain into 1/8–1/4-inch strips. Place the sliced beef in a bowl and add 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tbs vegetable oil. If using, sprinkle 1 tsp baking soda over the meat to tenderize (optional). Toss to coat evenly, cover, and refrigerate for 15–30 minutes (up to 1 hour).
- 2
Velvet (optional)
For extra-tender beef, blanch 2 cups of water to a simmer in a small pot. Stir-fry 1 tbs oil in a wok until hot, or bring lightly simmering water, then quickly poach the marinated beef for 30–45 seconds until the exterior changes color but not fully cooked. Drain and set aside. Alternatively, proceed directly to stir-frying the raw marinated slices.
Sauce
- 3
Mix the sauce
In a small bowl whisk together 3 tbs oyster sauce, 2 tbs soy sauce, 3 tbs warm stock, 1 tsp sugar, 1 tsp sesame oil and 1 tsp dark soy sauce (if using). In a separate tiny bowl, dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry; set both aside.
Vegetables & Aromatics
- 4
Blanch the broccoli
Bring a medium pot of salted water to a boil. Add the broccoli florets and blanch for 1 minute until bright green and just tender. Immediately transfer to an ice bath (or rinse under cold water) to stop cooking. Drain and set aside.
- 5
Prep aromatics
Mince the garlic and ginger and slice the scallions. Keep them ready at the stove because stir-frying is quick.
Stir-fry & Finish
- 6
Heat the wok
Heat a wok or large skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl to coat.
- 7
Cook the beef
Add the marinated (and velvetted, if used) beef in a single layer. Spread it out and let it sear without moving for about 20–30 seconds, then stir-fry for another 30–60 seconds until mostly cooked but still slightly pink in places. Remove beef to a plate and reserve any juices in the wok.
- 8
- 9
Add sauce & finish
Return the beef and any accumulated juices to the wok. Pour in the prepared sauce and bring to a simmer. Stir the cornstarch slurry again and add it to the wok. Stir constantly for 30–60 seconds until the sauce thickens and coats the beef and broccoli evenly. Taste and adjust with a pinch of salt or additional soy if needed. Remove from heat and stir in sliced scallions and cracked black pepper.
- 10
Garnish and serve
Transfer to a serving platter, sprinkle with toasted sesame seeds if desired, and serve immediately over steamed rice or noodles.
