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

Ingredient Substitutions

• Instead of Flank steak: sirloin, top round
• Instead of White pepper: black pepper
• Instead of Cornstarch: arrowroot powder
• Instead of Shaoxing wine (Chinese cooking wine): dry sherry
• Instead of Light soy sauce: tamari (lower sodium)
• Instead of Oyster sauce: vegetarian mushroom sauce
• Instead of Broccoli crowns: Chinese broccoli (gai lan)
• Instead of Fresh ginger: ground ginger (use less)
• Instead of Garlic cloves: garlic powder (use 1/4 tsp)
• Instead of Chicken broth: vegetable broth
• Instead of Sugar: honey (use less)
• Instead of Vegetable oil: canola oil, peanut oil

Equipment Needed

• Sharp chef’s knife
• Cutting board
• Mixing bowl (large)
• Small bowl (for sauce)
• Measuring spoons
• Measuring cup
• Wok or large skillet
• Spatula or wooden spoon
• Colander or strainer

Critical Steps — Do Not Skip

• Tenderizing the beef with baking soda
• Blanching the broccoli to retain color and crunch
• High‑heat sear of the beef for a quick brown crust
• Ensuring the sauce thickens without burning

Chef Tips from the Video

• For extra umami, add a dash of fish sauce or a sprinkle of toasted sesame oil at the end.
• Use a carbon steel wok for the best high‑heat sear.
• If you like a bit of heat, add a thin slice of fresh red chili with the aromatics.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop.

Freezer: Not recommended; texture of broccoli and beef may become soggy.

Room temperature: Only safe for up to 2 hours at room temperature.

Make-Ahead Tips

• Marinate the beef up to 2 hours ahead for extra tenderness
• Prepare the sauce and store in the fridge; give it a quick stir before using
• Blanch and shock the broccoli, then keep refrigerated in a sealed bag.