Beef With Broccoli Recipe

Make sauce

In a bowl, whisk together 3 tbs low-sodium soy sauce, 1 tbs oyster sauce, 1 tbs rice wine, 1 tsp sesame oil, 1 tsp brown sugar and 1 tsp cornstarch. Add 120 ml beef stock (or water) and whisk until the cornstarch is fully dissolved. Set aside.

Slice and tenderize

Slice 450 g beef thinly against the grain into 3–4 mm slices. If partially freezing the beef makes slicing easier, freeze 20–30 minutes first. Place sliced beef in a bowl.

Add 1 tbs cornstarch, 1 tbs light soy sauce and (optional) 1 tsp baking soda to the beef. Toss to coat and let sit 10–15 minutes. The cornstarch creates a velveting coating that helps the beef remain tender and brown evenly.

Pre-cook beef

Heat a wok or large skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl. Working in one or two thin batches, add beef slices in a single layer and stir-fry for 45–60 seconds until just browned but not fully cooked through. Remove beef to a plate and repeat with remaining beef. Wipe out the wok if there is excessive residue, leaving a thin film of oil.

Blanch broccoli

Bring 1000 ml water to a boil in a pot with 1 tsp salt. Add 450 g broccoli florets and blanch 1 minute for very crisp-tender or 1.5–2 minutes for slightly softer. Drain and immediately plunge into ice water (or run under cold water) to stop cooking. Drain well and set aside.

Aromatics

Heat the wok over medium-high heat. Add 1 tbs vegetable oil. When hot, add 3 cloves garlic and 1 tsp minced ginger and stir for 15–30 seconds until fragrant but not burnt.

Add the blanched and drained broccoli to the wok and toss with the aromatics for 30–45 seconds to reheat and coat.

Return the partially cooked beef and any accumulated juices to the wok. Stir to combine with the broccoli and aromatics.

Add sauce and thicken

Give the prepared sauce a quick re-whisk in case the cornstarch settled, then pour it into the wok. Stir constantly. Bring to a simmer; the sauce should thicken in 1–2 minutes and coat the beef and broccoli. If sauce becomes too thick, add up to 1–2 tbs water or beef stock to reach desired consistency.

Taste and adjust: add up to 1 tsp white or black pepper and a pinch more salt or soy if needed. Stir in 1 tsp toasted sesame oil and the sliced scallions. Toss for 10 seconds.

Serve

Transfer to a serving platter. Serve immediately with steamed rice or noodles.