Beef With Broccoli Recipe

Prepare sauce

In a bowl, whisk together 1/2 cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp shaoxing wine, 1 tsp sesame oil, and 1 tsp sugar until the sugar dissolves.

Make sauce slurry

In a separate small bowl, dissolve 1 tbsp cornstarch into 1/4 cup (0.25 cups) cold water, stirring until smooth. Reserve both the sauce mixture and the slurry separately.

Slice and tenderize

Freeze the steak for 15–30 minutes until slightly firmer, then slice thinly across the grain into 1/8–1/4-inch slices. This yields more tender pieces.

Velvet the beef (optional but recommended)

In a medium bowl, combine the sliced beef with 2 tbsp cornstarch, 1 egg white (optional), 1/4 tsp baking soda (optional), 1/4 tsp salt and 1/4 tsp black pepper. Mix until each slice is lightly coated. Let sit for 15 minutes while preparing vegetables.

Pre-cook the beef

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbsp canola oil and swirl to coat. In batches to avoid crowding, quickly stir-fry the beef slices for 30–60 seconds per batch until the exterior is just browned but not fully cooked through. Remove beef to a plate and set aside.

Blanch or steam broccoli

Bring a pot of water to a boil and add a pinch of salt. Blanch the broccoli florets for 1 minute until bright green and just tender, then immediately transfer to a bowl of ice water to stop cooking. Drain and set aside. (Alternatively, steam for 2–3 minutes.)

Aromatics

Wipe out the wok leaving a little oil, or add 1 tbsp canola oil and heat over medium-high. Add the minced garlic (3 cloves) and minced ginger (1 tsp) and stir-fry for 15–20 seconds until fragrant but not browned.

Combine broccoli and aromatics

Add the blanched broccoli and 1/2 cup stock (or water) to the wok. Stir to combine and bring the liquid to a simmer.

Return beef and add sauce

Return the partially cooked beef (and any accumulated juices) to the wok with the broccoli. Pour the prepared sauce mixture over the beef and broccoli and stir to combine. Let the sauce come to a simmer for about 30 seconds.

Thicken sauce

Give the cornstarch slurry a quick stir (it may have settled) and slowly pour it into the simmering sauce while stirring constantly. Cook for 1–2 minutes until the sauce thickens and becomes glossy and coats the beef and broccoli.

Finish

Turn off heat and stir in 1/2 tsp toasted sesame oil. Taste and adjust seasoning—add a pinch more salt or 1 tsp soy if desired. Sprinkle sliced scallions and 1 tsp sesame seeds and optional 1/4 tsp red pepper flakes over the dish.

Serve

Transfer to a serving platter and serve immediately over steamed rice or noodles.