Beef and Broccoli
This Beef and Broccoli recipe strikes the perfect balance between simplicity and flavor. With a few key techniques — like velveting the beef and blanching the broccoli. You can recreate a takeout classic right at home, with even better results. Hope this becomes one of your go-to weekday meals!
Equipment
- 1 Wok or pan
Ingredients
- 12 oz 340g flank steak, thinly sliced against the grain
- 1 head broccoli cut into florets
- ½ tbsp ginger minced
- 2 cloves garlic minced
- 3 tbsp neutral oil for cooking
- 1 tsp sesame oil to finish
Marinade:
- ½ tsp baking soda
- ⅛ tsp salt optional
- 1 tsp sugar
- 1 tbsp soy sauce
- ½ tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp cornstarch
- 2 tbsp water
- ½ tbsp oil to lock in moisture
Sauce:
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- ½ tbsp oyster sauce
- 1 tbsp Shaoxing wine
- ½ tsp sugar
- ¼ tsp white pepper
- 1 tsp cornstarch
- 3 tbsp water
Instructions
- Slice the beef thinly against the grain. Soak it in water for 5 minutes, then squeeze out the excess water to remove myoglobin, which helps reduce any unpleasant or metallic taste.
- In a large bowl, add all the marinade ingredients to the beef. Massage well until the liquid is fully absorbed and the beef looks plump and glossy. Add ½ tbsp oil at the end and mix into the beef to lock in the moisture. Let it marinate for 20 minutes.
- In a small bowl, mix all the sauce ingredients. Set aside.
- Bring a pot of water to a boil. Add a pinch of salt and a splash of oil. Blanch broccoli florets for 30–60 seconds, then drain and set aside.
- Heat 2–3 tbsp of oil in a wok or skillet over medium-high heat. Add the beef in a single layer and let it sear for 30–60 seconds without moving. Stir-fry until the beef is mostly cooked, then remove from the pan and drain any excess oil.
- In the same pan, add a little more oil if needed. Sauté the ginger and garlic for 30 seconds until fragrant. Add the broccoli and stir-fry for another 30 seconds. Return the beef to the pan, pour in the sauce, and stir-fry everything over high heat until the sauce thickens and coats all the ingredients, about 1 minute.
- Drizzle with 1 tsp sesame oil, give it a final toss, and serve immediately over steamed rice.