Beef and Broccoli

Name: Beef and Broccoli
Total time: 25 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb Flank steak (sliced thinly against the grain); 3 cups Broccoli florets (cut into bite-sized pieces); 3 tbsp Oyster sauce; 2 tbsp Soy sauce; 1 tbsp Shaoxing wine; 3 cloves Garlic (minced); 2 tbsp Cornstarch (1 tbsp for marinade, 1 tbsp for sauce slurry); 1/4 tsp Baking soda (for tenderizing the beef)

Tender slices of beef stir-fried with crisp broccoli florets in a savory brown sauce.

25 minutes

Serves 3

Lunch/Dinner

Contains common allergens

Seafood Shellfish Soy Wheat

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Instructions

6 steps

1
Velveting the Beef: In a bowl, toss the sliced beef with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, and the baking soda. Let it marinate for 20 minutes to deeply tenderize the meat.

2
Blanch the Broccoli: Bring a pot of water to a boil. Drop in the broccoli florets and blanch for 1 minute until bright green and slightly tender. Drain immediately and run under cold water.
3
Mix the Sauce: In a small bowl, whisk together the oyster sauce, 1 tbsp soy sauce, 1/4 cup water, and 1 tbsp cornstarch to create a slurry.
4
Sear the Beef: Heat a wok over extremely high heat until smoking. Add 2 tbsp of oil, then spread the beef out in a single layer. Sear for 1 minute undisturbed, then stir-fry for 1 more minute until browned but still slightly pink inside. Remove and set aside.
5
Cook Aromatics: Lower the heat to medium. Add a touch more oil if needed, then quickly stir-fry the minced garlic for 15 seconds until fragrant.
6
Combine and Glaze: Return the beef and broccoli to the wok. Give the sauce mixture a quick stir and pour it over everything. Toss rapidly over high heat for 30-45 seconds until the sauce thickens into a glossy, savory gravy that coats the meat and veg.

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