Name: Sporks BROCCOLI BEEF Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb flank steak (thinly sliced against the grain); 2 tbs soy sauce (for marinade); 1 tbs Shaoxing wine or dry sherry; 1 tsp cornstarch (for velveting); 1 tsp baking soda (optional for very tenderizing); 1 tsp vegetable oil (for marinade/velvet); 10 oz gai lan (Chinese broccoli) or regular broccoli (trimmed and cut into 2-inch pieces); 1 each red bell pepper (sliced into 1/4-inch strips); 1 each yellow or white onion (medium, sliced); 1 tbs fresh ginger (peeled and julienned); 3 cloves garlic (minced); 3 each green onions (thinly sliced, white and green separated); 2 tbs soy sauce (regular); 1 tbs oyster sauce; 1 tsp dark soy sauce (for color, optional); 1 tsp rice vinegar; 1 tsp sesame oil; 1 cup beef or chicken stock (or water); 2 tsp cornstarch (for slurry); 1 tsp sugar or honey; 3 tbs vegetable oil (for stir-frying); 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs fried garlic (store-bought or homemade); 1 tsp toasted sesame seeds; 4 cup steamed white rice (to serve)

Chinese – inspired stir – fry of tender beef, gai lan, peppers, onions and ginger in a savory umami – rich sauce, topped with green onion, fried garlic and sesame seeds. Served with rice.

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.

Slice and marinate

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.

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.)

Blanch gai lan (for even cooking)

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 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.

Heat wok and sear beef

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.

Aromatics

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.

Cook vegetables

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.

Combine and sauce

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.

Season and finish

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.

Plate and garnish

flank steak (thinly sliced against the grain)

soy sauce (for marinade)

Shaoxing wine or dry sherry

cornstarch (for velveting)

baking soda (optional for very tenderizing)

vegetable oil (for marinade/velvet)

gai lan (Chinese broccoli) or regular broccoli (trimmed and cut into 2-inch pieces)

red bell pepper (sliced into 1/4-inch strips)

yellow or white onion (medium, sliced)

fresh ginger (peeled and julienned)

garlic (minced)

green onions (thinly sliced, white and green separated)

soy sauce (regular)

oyster sauce

dark soy sauce (for color, optional)

rice vinegar

sesame oil

beef or chicken stock (or water)

cornstarch (for slurry)

sugar or honey

vegetable oil (for stir-frying)

salt

black pepper

fried garlic (store-bought or homemade)

toasted sesame seeds

steamed white rice (to serve)

BROCCOLI BEEF

Make BROCCOLI BEEF Recipe in just 45m. Chinese – inspired stir – fry of tender beef, gai lan, peppers, onions and ginger in a savory umami – rich sauce, topped with green onion, fried garlic and sesame seeds. Served with rice.

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