Chinese Beef and Broccoli (牛肉炒西兰花)

Method6 steps · about 30 min

1. 1

   Step 1: Slice the 1 lb flank steak against the grain into ¼-inch-thick slices. Gently mix it with the 1 tbsp marinade soy sauce, 1 tbsp marinade peanut oil and 1 tbsp marinade cornstarch until evenly coated. Refrigerate for 10 minutes. If using a tougher cut such as chuck, brisket or round instead, add the optional ½ tsp baking soda and refrigerate for at least 30 minutes instead of the 10-minute route.

   Uses 1 lb flank steak, sliced against the grain ¼ inch thick · 1 tbsp soy sauce, for the marinade · 1 tbsp peanut oil, for the marinade · 1 tbsp cornstarch, for the marinade · ½ tsp baking soda, only for the tougher-cut marinade (optional)

2. 2

   Step 2: Mix the ½ cup chicken stock, 2 tbsp Shaoxing wine, separate 2 tbsp sauce soy sauce, 1 tsp dark soy sauce, 2 tsp brown sugar and separate 1 tbsp sauce cornstarch thoroughly in a bowl. If omitting the optional dark soy, you may add the separate ½ tsp molasses instead.

   Uses ½ cup chicken stock · 2 tbsp Shaoxing wine · 2 tbsp soy sauce, for the sauce · 1 tsp dark soy sauce (optional) · 2 tsp brown sugar · 1 tbsp cornstarch, for the sauce · ½ tsp molasses, only if dark soy sauce is omitted (optional)

3. 3

   Step 3: Bring the separate ¼ cup broccoli steaming water to a boil in a large nonstick skillet over medium-high heat. Add all the bite-size broccoli (1 head) florets and cover. Steam for about 1 minute until just tender and the water has evaporated, continuing to the tenderness endpoint if needed. Transfer all the steamed broccoli to a plate. Wipe out any remaining water with a paper towel held in tongs.

   Steam broccoli until just tender · 1 minUses ¼ cup water, for steaming broccoli · 1 head broccoli, cut into bite-size florets

4. 4

   Step 4: Add the separate 1 tbsp cooking peanut oil to the dry skillet and heat over medium-high heat. Spread all the marinated beef from step 1 in a single layer. Leave the first side untouched for about 30 seconds until browned, then turn and cook the other side briefly. Stir until the surface is lightly charred. This is a preliminary sear; continue immediately through steps 5 and 6 to finish cooking.

   Sear the first beef surface · 1 minUses 1 tbsp peanut oil, for the skillet · All the marinated beef from step 1

5. 5

   Step 5: Add the 3 minced garlic cloves and 2 tsp minced ginger to all the seared beef from step 4. Stir a few times until fragrant and continue immediately to step 6.

   Uses 3 garlic cloves, minced · 2 tsp minced fresh ginger · All the preliminarily seared beef from step 4

6. 6

   Step 6: Return all the steamed broccoli from step 3 to the beef and aromatics from step 5. Stir all the sauce from step 2 again to redistribute its cornstarch and pour it into the skillet. Stir-fry for about 1 minute until the sauce thickens, continuing as needed until the actual beef centers reach 63°C/145°F. Turn off the heat. If you chose vegetable oil instead of peanut oil, stir in the separate optional ½ tsp toasted sesame oil. Transfer everything to a clean serving plate and let the beef rest for at least 3 minutes after reaching 63°C before serving, with ready steamed rice if desired.

   Thicken beef-and-broccoli sauce · 1 minUses All the steamed broccoli from step 3 · All the beef and aromatics from step 5 · All the sauce from step 2 · ½ tsp toasted sesame oil, only if using vegetable oil instead of peanut oil (optional) · Ready steamed rice, as desired for serving (optional)