Beef and Broccoli

Ingredients

• 1.5 lb Flank Steak (Trim excess fat, slice thinly against the grain)
• 1 large head Broccoli (Cut into bite‑size florets)
• 6 cloves Garlic Cloves (Minced)
• 1 tablespoon Fresh Ginger (Grated)
• 4 stalks Green Onions (Separate white parts (light greens) for the marinade and green tops for garnish)
• 1.5 tsp Baking Soda (Helps tenderize the beef)
• 1 tbsp Soy Sauce (For the beef marinade)
• 1/3 cup Soy Sauce (For the stir‑fry sauce)
• 1 tbsp Shaoxing Wine (For the beef marinade)
• 1/3 cup Shaoxing Wine (For the stir‑fry sauce)
• 1 tbsp Dark Brown Sugar (For the beef marinade)
• 2 tbsp Dark Brown Sugar (For the stir‑fry sauce)
• 1.5 tbsp Rice Vinegar (For the stir‑fry sauce)
• 1 tbsp Cornstarch (Mixed into the sauce to thicken)
• 1 tsp Sesame Seeds (Toasted, for garnish)
• 2-3 strips Beef Fat Strips (Used to render flavor; can substitute with neutral oil)
• 1 tsp Salt (For blanch water)

Instructions

1. Prepare Broccoli

   Cut the broccoli into bite‑size florets. Bring a pot of salted water to a boil, add the florets and blanch for 2–3 minutes until bright green and crisp‑tender. Immediately transfer to an ice‑water bowl to stop cooking, then drain.

   Time: PT5M

   Temperature: Boiling

2. Slice and Marinate Beef

   Trim any excess fat from the flank steak, then slice thinly against the grain. Place the slices in a mixing bowl, add minced garlic, grated ginger, the white parts of the green onions, and 1½ tsp baking soda. Massage briefly, then add 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp dark brown sugar. Mix well and let marinate for 15–30 minutes.

   Time: PT20M

3. Make the Stir‑Fry Sauce

   In a small bowl whisk together 1/3 cup soy sauce, 1½ tbsp rice vinegar, 1/3 cup Shaoxing wine, 2 tbsp dark brown sugar, and 1 tbsp cornstarch until smooth. Set aside.

   Time: PT3M

4. Render Beef Fat

   Heat the wok over medium‑high heat. Add 2–3 strips of beef fat and cook until the fat has melted and rendered, about 1 minute. Remove the rendered fat and discard or set aside for later use.

   Time: PT2M

   Temperature: Medium‑high

5. Stir‑Fry Beef

   Working in two batches, add half of the marinated beef to the hot wok. Stir‑fry for 1–2 minutes until the meat is just browned but still pink inside. Remove and set aside. Repeat with the second batch.

   Time: PT4M

   Temperature: Medium‑high

6. Combine Sauce, Broccoli, and Beef

   Return all beef to the wok, add the blanched broccoli, and pour the prepared sauce over the mixture. Stir and let the sauce come to a boil, cooking for about 30 seconds until it thickens and coats the ingredients.

   Time: PT2M

   Temperature: Medium‑high

7. Finish and Garnish

   Stir in the green tops of the green onions and sprinkle toasted sesame seeds over the top. Serve immediately over steamed rice or noodles.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

4 g