Beef And Broccoli Recipe

Slice and tenderize

Slice flank steak thinly against the grain into 1/8–1/4-inch strips. If using, sprinkle baking soda over the sliced beef, toss to coat, and let sit 15 minutes, then rinse quickly and pat dry. This step is optional but helps tenderize.

Marinate beef

In a bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Add the beef strips, toss to coat thoroughly, and let rest 10–15 minutes while you prepare other components.

Whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy (if using), 1 tsp brown sugar, and 1 cup beef or chicken broth in a measuring cup or bowl until sugar dissolves. Stir in 1 tsp sesame oil.

In a small bowl combine 1 tbsp cornstarch with 2 tbsp cold water to make a smooth slurry. Set both the sauce and slurry aside near the stove.

Bring a medium pot of water to a boil and add a pinch of salt. Blanch the broccoli florets 1 minute until bright green and slightly tender, then immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain and set aside. (Alternatively, you can steam the broccoli 2–3 minutes.)

Mince the garlic and ginger and slice the green onions; keep prepared and ready to add during stir-fry.

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbsp vegetable oil (from the marinade section) and swirl to coat.

Working quickly in a single layer, add half the marinated beef and sear without moving 20–30 seconds, then stir-fry until just browned but not fully cooked, about 30–45 more seconds. Remove to a plate and repeat with remaining beef. Avoid crowding so beef browns rather than steams.

Wipe out or tilt the wok and add 1 tbsp vegetable oil (for broccoli). Add minced garlic and ginger and stir 10–15 seconds until fragrant, taking care not to burn.

Add the blanched broccoli to the wok and stir-fry 30–60 seconds to reheat and coat with aromatics. Season with 1/4 tsp salt and 1/4 tsp cracked black pepper (and red pepper flakes if using).

Return the seared beef and any accumulated juices to the wok and stir to combine with broccoli.

Give the prepared sauce a quick stir, pour it into the wok, and bring to a simmer. Once simmering, slowly stir in the cornstarch slurry. Continue to simmer 30–60 seconds until sauce thickens and becomes glossy, coating the beef and broccoli evenly. Taste and adjust seasoning (add a splash more soy or a pinch of sugar if needed).

Turn off heat, drizzle 1 tsp sesame oil over the dish, toss, then transfer to a serving platter. Garnish with sliced green onions.