Beef and Broccoli

Ingredients

• 1 lb Flank steak (thinly sliced against the grain)
• 1/2 tsp Baking soda (helps tenderize the beef)
• 1/4 tsp White pepper (adds subtle heat)
• 2 tbsp Cornstarch (1 tbsp for beef slurry, 1 tbsp for sauce thickener)
• 2 tbsp Shaoxing wine (Chinese cooking wine) (1 tbsp for beef, 1 tbsp for sauce)
• 4 tbsp Light soy sauce (2 tbsp for beef, 2 tbsp for sauce)
• 1 tsp Dark soy sauce (adds color and depth)
• 2 tbsp Oyster sauce (1 tbsp for beef, 1 tbsp for sauce)
• 1 large head Broccoli crowns (cut into bite‑size florets)
• 1 tsp Fresh ginger (minced)
• 2 pcs Garlic cloves (minced)
• 1/2 cup Chicken broth (low‑sodium)
• 1 tsp Sugar (balances the sauce)
• 2 tbsp Vegetable oil (high‑smoke‑point oil for searing)

Instructions

1. Slice and tenderize the beef

   Thinly slice the flank steak against the grain, then place the slices in a bowl. Sprinkle with 1/2 tsp baking soda, toss, and let sit for 5 minutes. Rinse quickly and pat dry.

   Time: PT5M

2. Marinate the beef

   Add 1 tbsp Shaoxing wine, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1/4 tsp white pepper and 1 tbsp cornstarch mixed with 2 tbsp water. Mix until evenly coated and set aside for 5 minutes.

   Time: PT5M

3. Prep the vegetables and aromatics

   Cut broccoli into florets. Mince ginger and garlic. Set aside in separate bowls.

   Time: PT5M

4. Make the stir‑fry sauce

   In a small bowl combine 1/2 cup chicken broth, 1 tbsp Shaoxing wine, 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar and 1 tbsp cornstarch. Stir until smooth and set aside.

   Time: PT3M

5. Blanch the broccoli

   Bring a pot of water to a boil, add broccoli and blanch for 1–2 minutes until just tender but still crisp. Drain in a colander and rinse under cold water to stop cooking.

   Time: PT3M

   Temperature: boiling

6. Sear the beef

   Heat the wok over high heat, add 2 tbsp vegetable oil. When the oil shimmers, add the marinated beef in a single layer and sear for about 30 seconds each side until browned but still pink inside. Remove beef and set aside.

   Time: PT2M

   Temperature: high heat

7. Sauté aromatics

   In the same wok, add a splash more oil if needed, then add minced ginger and garlic. Stir‑fry for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: high heat

8. Combine everything

   Add the blanched broccoli, seared beef and the prepared sauce to the wok. Toss everything together and cook for 2–3 minutes, stirring constantly, until the sauce thickens and coats the ingredients.

   Time: PT3M

   Temperature: medium‑high heat

9. Serve

   Transfer the beef and broccoli to a serving plate. Serve hot over steamed rice or noodles.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

25g

Carbohydrates

15g

Fat

10g

Fiber

4g