Beef and Broccoli

Prep Time: 15 minutes Marinating Time: 20-30 minutes Cook Time: 10 minutes Total Time: 45-55 minutes Servings: 4

Ingredients

For the Beef and Velveting Marinade:

• 1 lb (450g) flank steak or sirloin tip, thinly sliced against the grain into 1/8-inch thick pieces

• 1 tbsp soy sauce

• 1 tbsp Shaoxing rice wine (or dry sherry)

• 1 tsp cornstarch

• 1/2 tsp baking soda (optional, but highly recommended for extreme tenderness)

• 1 tsp sesame oil

For the Broccoli:

• 1 large head of broccoli, cut into bite-sized florets (approx. 4-5 cups)

• 1 tbsp water (for steaming)

For the Ultimate Savory Brown Sauce:

• 1/2 cup low-sodium beef broth or water

• 3 tbsp oyster sauce

• 2 tbsp soy sauce

• 1 tbsp brown sugar or honey

• 1 tbsp Shaoxing rice wine (or dry sherry)

• 1 tsp sesame oil

• 2 tsp cornstarch

• 1/4 tsp ground black pepper

For Stir-Frying:

• 3-4 tbsp neutral oil with a high smoke point (avocado, canola, or peanut oil)

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

Instructions

Step 1: Prep and Velvet the Beef

The first and most important step is to prepare your beef. To get those perfect, tender slices, it’s essential to slice against the grain. Look at the meat and identify the direction the muscle fibers are running. Cut perpendicularly across them. This shortens the fibers, making the meat much easier to chew.

Pro-Tip: To make slicing easier, place the beef in the freezer for 20-30 minutes before cutting. This firms it up and allows for much thinner, more even slices.

In a medium bowl, combine the sliced beef with the soy sauce, Shaoxing rice wine, cornstarch, baking soda (if using), and sesame oil. Massage the marinade into the meat until everything is well-coated. Let the beef marinate for at least 20-30 minutes. This is when the “velveting” magic happens, tenderizing the meat.

Step 2: Prepare the Ultimate Brown Sauce

While the beef is marinating, whisk together all the sauce ingredients in a small bowl: beef broth, oyster sauce, soy sauce, brown sugar, Shaoxing rice wine, sesame oil, cornstarch, and black pepper. Ensure the cornstarch is completely dissolved. This sauce can be made ahead of time and kept in the fridge until you’re ready to cook.

Step 3: Steam the Broccoli to Perfection

We want our broccoli to be a vibrant, emerald green with a tender-crisp texture, not mushy and grey. To achieve this, we’ll do a quick steam-fry.

Heat a large wok or skillet over medium-high heat. Add the broccoli florets and 1 tbsp of water. Immediately cover with a lid and let it steam for 2-3 minutes. The broccoli should turn a bright, vivid green. Remove the lid and stir-fry for another 30 seconds to let any remaining water evaporate. The broccoli should be tender but still have a satisfying bite. Remove the broccoli from the wok and set it aside.

Step 4: The High-Heat Sear

This is where things happen quickly, so have all your ingredients ready and measured.

Wipe out your wok or skillet and place it back on the stove over high heat. Once it’s smoking hot, add 2 tbsp of the high-smoke-point oil. Swirl it to coat the bottom.

Add the marinated beef in a single, even layer. Do not crowd the pan. If your wok is not large enough, do this in two batches. Let the beef sear, undisturbed, for about 1 minute until it develops a beautiful brown crust. This is crucial for that deep, caramelized flavor.

Step 5: All Together Now

Flip the beef and stir-fry for another 1-2 minutes until it’s almost entirely cooked through. Push the beef to the side of the wok (or remove it to a plate if you have a lot).

Turn the heat down to medium-high. Add the remaining 1 tbsp of oil to the center of the wok. Add the minced garlic and ginger and stir-fry for 30 seconds, or until fragrant. Be careful not to burn them.

Pour the sauce mixture into the wok. Give it a quick whisk first, as the cornstarch may have settled. As the sauce heats up, it will rapidly thicken and turn a beautiful, glossy, deep brown. This should take about 1 minute.

Add the seared beef and steamed broccoli back into the wok. Toss everything together, making sure every single floret and slice of beef is perfectly coated in that rich, savory sauce.

Step 6: Finish and Serve

Let everything cook together for another 30 seconds to a minute to ensure everything is heated through. Turn off the heat.

Transfer the Ultimate Beef and Broccoli to a large serving platter. Serve immediately over a bed of fluffy white rice or your favorite noodles.

Nutritional Information (per serving)

This is an estimate based on ingredients and portion sizes. Individual results may vary.

• Calories: 380 kcal

• Protein: 32g

• Total Fat: 22g

• Saturated Fat: 5g

• Carbohydrates: 15g

• Fiber: 4g

• Sugars: 6g

• Sodium: 980mg

• Cholesterol: 75mg