Beef W. Broccoli Recipe
Make Beef W. Broccoli Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Sauce
Beef
Broccoli & Aromatics
Garnish & To Serve
Method
Marinade & Sauce
- 1
Prepare sauce
In a medium bowl whisk together 3/4 cup soy sauce, 2 tablespoons oyster sauce, 2 tablespoons Shaoxing wine, 1/2 cup beef stock, 1 teaspoon sugar and 1 teaspoon sesame oil until combined. In a small separate bowl dissolve 1 tablespoon cornstarch in 2 tablespoons cold water to make a slurry; set aside. Combine slurry into the sauce bowl just before thickening step.
Beef
- 2
Slice and velvet beef
Slice 1 lb flank or skirt steak thinly across the grain (about 1/8–1/4-inch slices). Place slices in a bowl and add 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 2 teaspoons cornstarch and 1/4 teaspoon baking soda (optional for extra tenderness). Mix well to coat and let marinate 15–20 minutes while prepping vegetables. The cornstarch will create a light coating that helps the beef stay tender.
- 3
Stir-fry beef
Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat. Shake excess marinade off beef and add in a single layer (work in two batches if needed to avoid overcrowding). Spread the beef in the hot pan and let sear for 30–45 seconds, then stir-fry for another 30–45 seconds until browned but still slightly pink in the center. Remove beef to a plate and tent to keep warm.
Broccoli & Aromatics
- 4
Blanch or steam broccoli
Bring a medium pot with 1/2 cup water to a simmer (or bring a pot of salted boiling water if you prefer blanching). Add 1 lb trimmed broccoli florets, cover, and steam for 2–3 minutes until bright green and just tender. If blanching in boiling water, cook 1–2 minutes then immediately transfer to an ice bath to stop cooking. Drain and set aside.
- 5
Aromatics
Heat the same wok over medium-high heat and add 1 tablespoon vegetable oil. Add 3 cloves minced garlic and 1 tablespoon minced ginger and stir-fry 20–30 seconds until fragrant but not browned.
- 6
Finish & Serve
- 7
Assemble and thicken
Return the seared beef and any accumulated juices to the wok with the broccoli. Pour the prepared sauce over everything. Stir to combine and bring to a simmer. Slowly add the cornstarch slurry (1 tablespoon cornstarch dissolved in 2 tablespoons water) while stirring until sauce thickens to a glossy coating, about 1–2 minutes. Taste and adjust seasoning with a pinch of sugar or an extra splash of soy if needed.
- 8
Garnish and serve
Turn off heat and stir in sliced green onions. Transfer to a serving platter, sprinkle with 1 teaspoon toasted sesame seeds if using, and serve immediately over cooked rice or noodles (4 servings).