Beef W/ Broccoli Recipe

Name: Panda Cuisines Beef W/ Broccoli Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb flank steak (thinly sliced across the grain); 2 tbsp low-sodium soy sauce (for marinade); 1 tbsp Shaoxing wine or dry sherry; 1 tsp cornstarch (for marinade); 1 tsp vegetable oil (for marinade); 1 tsp freshly ground black pepper; 4 cups broccoli florets; 1 medium carrot (peeled, thinly sliced on a bias); 3 tbsp low-sodium beef or chicken broth; 2 tbsp low-sodium soy sauce (for sauce); 1 tbsp oyster sauce; 1 tsp sesame oil; 1 tsp brown sugar or honey; 1 tsp cornstarch (for slurry); 2 tbsp water (for slurry); 2 tbsp neutral oil (vegetable or canola); 3 cloves garlic (minced); 1 tsp fresh ginger (peeled, minced); 2 stalks green onions (sliced, optional garnish); 0.25 tsp red pepper flakes (optional)

Inspired by Panda Cuisine

Time35m

Serves4

Tender beef, broccoli and carrot in brown sauce

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Ingredients

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Beef & Marinade

1 lb flank steak (thinly sliced across the grain)

2 tbsp low-sodium soy sauce (for marinade)

1 tbsp Shaoxing wine or dry sherry

1 tsp cornstarch (for marinade)

1 tsp vegetable oil (for marinade)

1 tsp freshly ground black pepper

Vegetables

4 cups broccoli florets

1 medium carrot (peeled, thinly sliced on a bias)

Sauce

3 tbsp low-sodium beef or chicken broth

2 tbsp low-sodium soy sauce (for sauce)

1 tbsp oyster sauce

1 tsp Toasted sesame oil

1 tsp brown sugar or honey

1 tsp cornstarch (for slurry)

2 tbsp water (for slurry)

Aromatics & Cooking

2 tbsp neutral oil (vegetable or canola)

3 cloves Garlic (minced)

1 tsp fresh ginger (peeled, minced)

2 stalks green onions (sliced, optional garnish)

1/4 tsp red pepper flakes (optional)

Method

Beef & Marinade

Slice and marinate

Trim any excess fat from the flank steak and slice very thinly across the grain into bite-sized strips (partially freezing the steak for 20–30 minutes helps). In a medium bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil, and 1 tsp black pepper. Add the sliced beef and toss to coat. Marinate at room temperature for 10–15 minutes or refrigerate up to 1 hour.

Vegetables

Prepare and blanch

Bring a medium pot of salted water to a boil. Add the broccoli florets and sliced carrot and blanch for 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath (bowl of ice water) to stop cooking, then drain and set aside. This ensures the vegetables finish crisp-tender in the stir-fry.

Sauce

Mix sauce

In a small bowl whisk together 3 tbsp broth, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1 tsp brown sugar or honey until sugar dissolves. In a separate small cup mix 1 tsp cornstarch with 2 tbsp water to form a smooth slurry and set aside.

Aromatics & Cooking

Heat a large wok or heavy-bottomed skillet over high heat until very hot. Add 1 tbsp neutral oil and swirl. Remove beef from marinade, shake off excess (reserve marinade bowl), and spread beef in an even layer. Let sear without moving for about 30 seconds, then stir-fry for 1–2 minutes until just browned but not fully cooked through. Transfer beef to a plate and set aside.

Return the wok to high heat and add the remaining 1 tbsp oil. Add the minced garlic and minced ginger and stir for about 15–20 seconds until fragrant (do not burn). Optionally add 1/4 tsp red pepper flakes and stir.

Add the blanched broccoli and carrot to the wok and stir-fry for 30–45 seconds just to heat through. Pour in the prepared sauce and stir to combine, bringing it to a simmer.

Give the cornstarch slurry a quick stir, then slowly pour it into the simmering sauce while stirring. The sauce will thicken within 30–60 seconds to a glossy brown coating. Taste and adjust seasoning (add a splash of soy sauce or a pinch of sugar if needed).

Return the seared beef to the wok along with any accumulated juices. Toss everything together for 30–60 seconds so the beef finishes cooking and is coated in sauce. Remove from heat and drizzle 1 tsp sesame oil over the top, toss lightly.

Transfer to a serving platter or bowls. Garnish with sliced green onions. Serve immediately with steamed rice or noodles.