Beef W.broccoli Recipe

Prepare sauce

In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, and 1 teaspoon granulated sugar until smooth.

Measure out 3/4 cup beef stock separately. In a small cup, dissolve 2 teaspoons cornstarch into 2 tablespoons cold water to make a slurry; set both aside. You will add the slurry later to thicken the sauce.

Slice the beef thinly across the grain into 1/8–1/4 inch slices. For easier slicing, partially freeze the steak for 20–30 minutes to firm it up.

In a bowl, toss the sliced beef with 1 tablespoon soy sauce and 1.5 tablespoons cornstarch until evenly coated. If using, sprinkle 1/4 teaspoon baking soda over the beef and mix; let rest 15 minutes. The cornstarch (and baking soda if used) tenderizes and creates a glossy coating when stir-fried.

Heat a wok or large heavy skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

Working in a single layer and in 1–2 quick batches to avoid crowding, add the beef to the hot pan and spread out so pieces sear. Stir-fry 1–2 minutes until browned on the edges but not necessarily fully cooked through. Remove beef to a plate and reserve.

If you prefer crisper broccoli, blanch: bring a large pot of salted water to a boil, add the broccoli florets and blanch 1 minute, then drain and plunge into ice water to stop cooking. Drain well. (Alternatively, you can steam 2–3 minutes until bright green and slightly tender.)

Return the wok to high heat and add a tablespoon of oil if the pan is dry. Add the minced garlic and minced ginger and stir-fry 15–20 seconds until aromatic but not browned.

Add the broccoli florets and stir-fry 1–2 minutes to heat through and coat with aromatics. Toss in the sliced scallions and stir another 30 seconds.

Return the reserved beef and any juices to the pan with the vegetables. Stir to combine.

Pour the prepared sauce (soy/oyster mixture) and 3/4 cup beef stock into the wok. Stir to combine everything and bring to a simmer over high heat.

Give the cornstarch slurry another quick stir then slowly pour it into the simmering sauce while stirring. The sauce will thicken within 30–60 seconds to a glossy coating that clings to the beef and broccoli. If the sauce gets too thick, add 1–2 tablespoons water or stock to adjust consistency.

Taste and adjust: add a pinch of salt or a little more soy sauce if needed, or a pinch of sugar if you'd like it sweeter. Stir for another 15–30 seconds to ensure beef is cooked through and vegetables are heated.

Remove from heat. Drizzle with an additional 1/4 teaspoon sesame oil if desired and toss lightly. Serve immediately over steamed rice or noodles.