Broccoli Stir-fry With Beef Recipe

Slice beef

Trim any excess fat from the flank steak. Place in the freezer for 15–20 minutes to firm slightly, then slice thinly across the grain into 1/8"–1/4" strips.

Marinate

Combine 2 tbs soy sauce, 1 tsp cornstarch, 1 tbs Shaoxing wine, 1/2 tsp sesame oil, and 1/4 tsp ground black pepper in a bowl. Add sliced beef and toss to coat. Let marinate at room temperature 15–20 minutes (or refrigerate up to 1 hour).

Prepare broccoli by cutting into bite-sized florets (about 4 cups). Peel and thinly slice half a cup of carrot on the diagonal if using. Mince 3 cloves garlic and 1 tablespoon fresh ginger. Slice 2 green onions, keeping whites and greens separated.

Blanch the broccoli: bring a medium pot of salted water to a boil. Add broccoli and blanch 1 minute until bright green. Immediately transfer to an ice bath or cold water to stop cooking. Drain and set aside.

Whisk together 1/2 cup low-sodium beef or chicken broth, 2 tbs soy sauce, 1 tbs oyster sauce, 1 tsp brown sugar (or honey), 1 tsp rice vinegar, and 1 tsp cornstarch in a small bowl until the cornstarch is dissolved and the sauce is smooth. Set aside.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Sear the beef: add half the marinated beef in a single layer (do not crowd). Stir-fry 30–45 seconds until browned but not fully cooked through. Remove to a plate. Repeat with remaining 1 tablespoon oil and beef, then remove. Leaving the fond (browned bits) in the pan adds flavor.

Sauté aromatics: reduce heat to medium-high. Add a small splash of oil if the pan is dry, then add the white parts of the green onions, minced garlic, and minced ginger. Stir-fry 20–30 seconds until fragrant but not burned.

Add carrots (if using) and stir-fry 1 minute. Add blanched broccoli and toss to combine with aromatics, stirring 1–2 minutes to heat through.

Return the seared beef (and any accumulated juices) to the wok. Stir to combine with the vegetables.

Pour the prepared sauce over the beef and vegetables. Stir continuously and cook 1–2 minutes until the sauce thickens and coats ingredients. If the sauce becomes too thick, add 1–2 tablespoons water or broth to loosen.

Finish: drizzle 1/2 tsp sesame oil, add salt to taste (about 1/4 tsp), and sprinkle red pepper flakes if using. Stir in the green parts of the sliced green onion. Taste and adjust seasoning (more soy for saltiness, a pinch more sugar for balance).

Serve immediately over steamed rice or noodles.