Beef With Broccoli Recipe

Slice and marinate

Trim any excess fat from the flank steak and slice thinly across the grain into 1/8–1/4-inch slices. Place slices in a bowl and add 2 tbsp light soy sauce, 1 tbsp shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil and (if using) 1/4 tsp baking soda. Toss thoroughly to coat, cover and refrigerate for 20–30 minutes. The cornstarch and short rest help create a smooth exterior after cooking.

Mix sauce

In a small bowl combine 1/2 cup beef or chicken stock, 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1/2 tsp dark soy sauce (if using), 1/2 tsp sugar and 1/2 tsp sesame oil. In a separate small cup stir 1 tsp cornstarch into 1 tbsp cold water until smooth to make a slurry; set both aside.

Blanch broccoli

Bring a medium pot of salted water to a boil. Add the broccoli florets and blanch for 1 minute until bright green and slightly tender. Immediately transfer broccoli to an ice bath or run under cold water to stop cooking; drain and set aside. This preserves color and ensures even cooking in the wok.

Prepare aromatics

Peel and mince 3 garlic cloves and about 1 tsp fresh ginger. Slice 2 green onions, keeping whites separate from greens. These will be added at different stages to best release flavor.

Heat the wok

Place a large wok or heavy skillet over high heat until very hot (a few minutes). Add 1 tbsp vegetable oil, swirl to coat. The pan should be smoking lightly before adding beef to achieve proper sear.

Stir-fry beef in batches

Shake off excess marinade from the beef slices. Add half the beef in a single layer and stir-fry for 30–45 seconds until the edges brown but the interior may still be slightly pink; remove to a plate. Repeat with the remaining beef adding the second tbsp oil if the pan seems dry. Working in batches prevents steaming and keeps the beef tender.

Aromatics and combine

Reduce heat to medium-high. Add a small splash (about 1/2 tbsp) of oil if needed, then add the white parts of the green onion, minced garlic and minced ginger. Stir-fry for 10–15 seconds until fragrant, taking care not to burn the garlic.

Add sauce and thicken

Pour the prepared sauce (stock, oyster sauce, soy, sugar, sesame oil) into the wok and bring to a gentle simmer. Stir the cornstarch slurry again, then slowly add it to the simmering sauce while stirring; the sauce should thicken within 20–30 seconds to a glossy consistency.

Combine beef and broccoli

Return the cooked beef and any accumulated juices to the wok, add the blanched broccoli, and toss everything together for about 1 minute so the beef finishes cooking and the broccoli reheats and becomes coated in sauce. Adjust seasoning with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, tasting and adjusting as desired.

Finish and serve

Sprinkle the sliced green onion greens over the dish and drizzle 1/2 tsp sesame oil (if not already added) for aroma. Give a final toss and transfer to a serving platter. Serve immediately with steamed rice.