How to Make Perfect Beef and Broccoli by Chef Jet Tila

Ingredients

• 1 pound Beef Sirloin (thinly sliced against the grain)
• 4 cups Broccoli Florets (cut into bite‑size pieces)
• 1/2 teaspoon Baking Soda (helps tenderize the beef)
• 3 tablespoons Cornstarch (2 Tbsp for beef, 1 Tbsp for sauce slurry)
• 2 tablespoons Lee Kum Kee Panda Brand Cooking Soy Sauce (authentic Chinese soy sauce)
• 1 teaspoon Lee Kum Kee Pure Sesame Oil (adds aroma, not for frying)
• 2 tablespoons Lee Kum Kee Panda Brand Oyster Flavored Sauce (key umami component)
• 1 tablespoon Chinese Rice Wine (Shaoxing) (or dry sherry or white wine)
• 1 teaspoon Chicken Bouillon Powder (adds depth of flavor)
• 1/4 cup Water (for sauce base)
• 2 cloves Garlic (minced)
• 2 tablespoons High Smoke Point Oil (Vegetable or Canola) (for stir‑frying)
• 2 cups White Rice (uncooked; yields about 4 cups cooked)
• 1 teaspoon Sesame Seeds (optional garnish)
• 2 tablespoons Cilantro Leaves (optional garnish, chopped)
• 2 tablespoons Scallions (thinly sliced, optional garnish)
• 1 tablespoon Microgreens (optional garnish)

Instructions

1. Blanch and Shock Broccoli

   Bring a large pot of water to a simmer, add the broccoli florets and cook for 30 seconds, then immediately transfer to a bowl of ice water to stop cooking. Drain well.

   Time: PT5M

   Temperature: 212°F

2. Marinate the Beef

   In a mixing bowl combine sliced beef with baking soda, 2 tbsp cornstarch, soy sauce, and sesame oil. Toss to coat and let rest at room temperature for 15 minutes.

   Time: PT10M

3. Prepare the Sauce

   In a small bowl whisk together oyster flavored sauce, rice wine, chicken bouillon, 1/4 cup water, and the remaining 1 tbsp cornstarch mixed with 2 tbsp water (slurry). Set aside.

   Time: PT5M

4. Preheat the Wok

   Place the wok over high heat for 3 minutes until it begins to smoke lightly.

   Time: PT3M

   Temperature: 500°F

5. Sauté Garlic

   Add the high‑smoke‑point oil to the wok, swirl, then add minced garlic and stir‑fry for about 30 seconds until fragrant but not browned.

   Time: PT1M

   Temperature: 500°F

6. Sear the Beef

   Add the marinated beef in a single layer, spreading it out. Let it sit for 30 seconds, then stir‑fry for 1–2 minutes until the outside is nicely browned and the interior is still pink.

   Time: PT2M

   Temperature: 500°F

7. Add Broccoli

   Drain the blanched broccoli thoroughly, then add it to the wok with the beef. Toss for 1 minute to re‑heat and coat with the wok’s heat.

   Time: PT1M

   Temperature: 500°F

8. Combine Sauce and Finish

   Give the prepared sauce a quick stir and pour it over the beef‑broccoli mixture. Bring to a gentle simmer; when small bubbles appear and the sauce thickens (about 2 minutes), everything is coated.

   Time: PT2M

   Temperature: Medium

9. Plate and Garnish

   Serve the stir‑fry over cooked white rice. Sprinkle with sesame seeds, chopped cilantro, sliced scallions, and microgreens if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

12g

Fiber

3g