Beef W.broccoli Recipe

Slice and Marinate Beef

Trim any excess fat from the flank steak and slice thinly across the grain into 1/8–1/4" slices. Place slices in a bowl. Add 2 Tbsp soy sauce, 1 Tbsp Shaoxing wine, 1 tsp cornstarch and (if using tougher cut) 1 tsp baking soda. Toss to coat evenly. Cover and refrigerate for 20–30 minutes (or up to 1 hour). The cornstarch and marinade will help tenderize and give a velvety exterior.

Prepare Oil for Cooking

When ready to cook, heat 2 Tbsp vegetable oil in a large skillet or wok over high heat until shimmering but not smoking. This oil will be used to quickly sear the beef. If you prefer, you can remove beef from marinade and pat slightly dry before searing to reduce splatter.

Sear Beef

Working in a single layer (do not overcrowd), add half the beef to the hot skillet and spread into a single layer. Sear undisturbed for 30–45 seconds to develop color, then stir-fry for another 30–45 seconds until just cooked through but still tender. Remove beef to a plate and repeat with remaining beef. Set cooked beef aside; do not fully cook to dryness as it will finish in the sauce later.

Blanch Broccoli

Bring 1 cup water (or more to cover better) to a boil in a medium pot. Add a pinch of salt and the broccoli florets. Blanch 1–2 minutes until bright green and just tender-crisp. Immediately transfer the broccoli to a bowl of ice water or a colander under cold running water to stop cooking. Drain and set aside.

Aromatics

Heat 1 Tbsp vegetable oil in the same skillet or wok over medium-high heat. Add minced garlic (3 cloves) and minced ginger (1 tsp). Stir-fry briefly (about 20–30 seconds) until fragrant but not browned.

Make Sauce

In a small bowl, combine 3 Tbsp soy sauce, 1.5 Tbsp oyster sauce, 0.5 tsp dark soy (optional), 1 tsp rice vinegar, 0.5 tsp sesame oil, 1 tsp sugar, and 3 Tbsp beef or chicken broth. Stir to dissolve sugar. In a separate small cup, mix 1 tsp cornstarch with 1–2 tsp cold water to make a smooth slurry.

Combine and Thicken

Increase heat to high. Add the prepared sauce mixture to the skillet with the garlic and ginger and bring to a simmer. Stir the cornstarch slurry again and pour into the simmering sauce while stirring; the sauce will thicken quickly in 30–60 seconds. If sauce becomes too thick, add a splash of broth or water to reach desired consistency.

Finish with Beef & Broccoli

Return the seared beef and blanched broccoli to the skillet. Toss to coat everything evenly in the sauce and heat through for 1–2 minutes, scraping up any browned bits from the bottom of the pan. Taste and adjust seasoning—add a pinch of salt, more soy, or a touch more sugar if desired. Remove from heat and stir in 1/2 tsp sesame oil for aroma.

Serve

Transfer to a serving platter or individual bowls. Garnish with 1 tsp sesame seeds and sliced green onions. Serve immediately over steamed rice.

Portion the cooked rice into 4 bowls (about 1 cup cooked rice per serving). Spoon the beef and broccoli over the rice and serve hot.