Broccoli Beef Recipe

Slice and marinate

Slice the flank steak thinly against the grain into 1/8–1/4-inch pieces. In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil and (optional) 1 tsp baking soda. Add the beef, toss to coat thoroughly, cover and refrigerate for 20–30 minutes while preparing other ingredients.

If using baking soda, rinse the beef briefly under cold water after marinating 20 minutes, pat dry, then proceed. This optional step avoids an overly soapy flavor and is only necessary if you used baking soda.

Prepare all vegetables: trim and cut gai lan into 2-inch pieces (separate thicker stems from leaves), slice bell pepper into 1/4-inch strips, slice onion, julienne ginger, mince garlic, and thinly slice green onions reserving whites for the stir-fry and greens for garnish.

Blanch gai lan (for even cooking)

Bring a pot of salted water to a boil. Blanch gai lan stems and leaves for 30–45 seconds until bright green and slightly tender, then transfer immediately to an ice bath to stop cooking. Drain and set aside. (If using regular broccoli, blanch florets 1 minute and shock in ice bath; drain.)

Whisk together sauce ingredients in a bowl: 2 tbs soy sauce, 1 tbs oyster sauce, 1 tsp dark soy (optional), 1 tsp rice vinegar, 1 tsp sesame oil, 1 cup beef or chicken stock, and 1 tsp sugar or honey. In a small cup dissolve 2 tsp cornstarch into 2–3 tbs cold water to make a slurry; set both aside.

Heat wok and sear beef

Heat a wok or large heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add beef in a single layer (work in batches if needed) and sear without moving for 20–30 seconds, then stir-fry until just browned but still slightly pink inside, about 1–1.5 minutes total per batch. Remove beef to a plate and set aside.

Aromatics

Wipe the wok if there is excessive residue, then add remaining 2 tbs vegetable oil. Add the white parts of the sliced green onion, julienned ginger and minced garlic. Stir-fry 20–30 seconds until fragrant, taking care not to burn the garlic.

Cook vegetables

Add sliced onion and bell pepper to the wok and stir-fry 1–2 minutes until they begin to soften. Add the blanched gai lan (or broccoli) and toss to combine, stir-frying another 1 minute to heat through.

Combine and sauce

Return the seared beef and any accumulated juices to the wok. Pour the prepared sauce over the mixture and bring to a simmer, stirring to combine. Once simmering, give the cornstarch slurry a quick stir and drizzle it into the wok while stirring. The sauce should thicken in 30–60 seconds and coat the beef and vegetables.

Season and finish

Taste and adjust seasoning with up to 1/2 tsp salt and 1/4 tsp black pepper as needed. Stir in 1 tsp sesame oil if not already added, then remove from heat.

Plate and garnish

Serve the broccoli beef immediately over steamed rice. Sprinkle with sliced green onion tops, 2 tbs fried garlic and 1 tsp toasted sesame seeds for crunch and aroma.