Beef With Broccoli Recipe

Slice and marinate beef

Slice the flank steak thinly across the grain into 1/8–1/4 inch slices. In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil and (if using) 1 tsp baking soda. Add the sliced beef and mix until each piece is coated. Marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Pat the marinated beef lightly with paper towel before cooking to remove excess moisture; keep the marinade juices in the bowl for later if desired.

Prepare broccoli

Trim broccoli into bite-size florets and peel and slice the stems if using. Rinse under cold water.

Steam broccoli

Bring 1 cup water to a boil in a saucepan fitted with a steamer basket (or use a wok with a rack). Add broccoli, cover, and steam until bright green and just tender, 3–5 minutes depending on size. Remove broccoli and set on a serving platter; reserve steamer liquid.

Prepare aromatics

Peel and mince garlic, peel and julienne ginger, and slice scallions on a bias. Keep aromatics ready near the stove for quick stir-frying.

Make sauce mixture

In a small bowl combine 2 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp dark soy sauce, 3 tbs beef or chicken stock (or water), 1 tsp sugar, and 1 tsp sesame oil. Stir to dissolve sugar. In a separate small cup, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and set aside.

Heat wok and cook beef

Heat a wok or large skillet over high heat until very hot. Add 1 tbs neutral oil and swirl. Add half the marinated beef in a single layer and stir-fry quickly until just browned but not fully cooked through, about 30–45 seconds. Remove to a plate. Repeat with remaining 1 tbs oil and beef. This preserves tenderness and prevents crowding.

Aromatics and combine

Reduce heat to medium-high. Add a splash (about 1/2 tbs) of oil if pan is dry. Add julienned ginger and stir 10–15 seconds until fragrant, then add minced garlic and white parts of scallions and stir 10 seconds more being careful not to burn.

Finish sauce and beef

Return all beef to the wok, pour the prepared sauce mixture in, and toss quickly to combine. Give the cornstarch slurry a quick stir (it may settle) and pour into the wok. Stir constantly until sauce thickens and coats the beef, about 30–60 seconds. Taste and adjust seasoning with up to 1/2 tsp salt or a splash more soy if needed. Add 1/4 tsp white or black pepper and remaining green scallion slices and toss.

Plate

Arrange the steamed broccoli on a serving platter as a bed. Spoon the saucy beef over the broccoli so some sauce runs onto the vegetables. Garnish with extra sliced scallion. Serve immediately with steamed rice.