Beef and Broccoli

Method8 steps · about 50 min

1. 1

   Step 1: Slice the 1 lb flank steak about ¼ inch (0.6 cm) thick. Massage it with the optional ¼ tsp baking soda and the marinade’s 3 tbsp water until absorbed. Mix in 1½ tsp cornstarch, 2 tsp vegetable oil and the marinade’s 1 tsp oyster sauce. Cover and refrigerate for at least 30 minutes while preparing the remaining ingredients.

   Cold beef marinade · 30 minUses 1 lb flank steak, sliced about ¼ inch (0.6 cm) thick · 1/4 teaspoon baking soda (optional) · 3 tablespoons water · 1 1/2 teaspoons cornstarch · 2 teaspoons vegetable oil · 1 teaspoon oyster sauce

   
2. 2

   Step 2: Mix the warmed ⅔ cup chicken stock, 1½ tsp sugar, 1½ tbsp soy sauce, 1 tsp dark soy sauce, the separate 1 tbsp oyster sauce, ½ tsp sesame oil and ⅛ tsp white pepper in a bowl. Before heating the wok, have the broccoli in florets, the garlic minced, the optional ginger grated, and the Shaoxing wine, divided frying oil, slurry cornstarch and its separate water measured and ready.

   Uses ⅔ cup low sodium chicken stock for sauce · 1 1/2 teaspoons granulated sugar (or brown sugar) · 1 1/2 tablespoons soy sauce · 1 teaspoon dark soy sauce (or double black dark soy sauce) · 1 tablespoon oyster sauce · 1/2 teaspoon sesame oil · 1/8 teaspoon white pepper

   
3. 3

   Step 3: Bring the 6 cups blanching water to a boil. Add all 4 cups broccoli florets and blanch for 30–60 seconds, checking from 30 seconds for the crispness you prefer. Drain well and set aside; discard the blanching water.

   Check broccoli blanch · 1 minUses 6 cups water for blanching broccoli · 4 cups broccoli florets

4. 4

   Step 4: Heat the wok over high heat and add 2 tbsp from the divided 3-tbsp frying-oil (2 tbsp) stock. Add all the marinated beef from step 1 and sear, turning the slices until browned on both sides, about 2–3 minutes total. Turn off the heat, transfer the beef to a plate and retain its juices; keep the wok’s browned bits for the sauce.

   Check beef sear · 2 minUses Marinated sliced beef · 2 tbsp vegetable oil for searing

   
5. 5

   Step 5: Return the wok to medium heat. Add the remaining 1 tbsp frying oil, 2 minced garlic cloves and the optional ¼ tsp grated ginger. Stir for about 5 seconds, then pour the 1 tbsp Shaoxing wine around the wok’s edge.

   Add Shaoxing wine · 1 minUses Wok oil and browned bits from step 4 · Remaining 1 tbsp vegetable oil for aromatics · 2 cloves garlic (minced) · 1/4 teaspoon ginger (grated/minced, optional) · 1 tablespoon Shaoxing wine

6. 6

   Step 6: Pour the mixed sauce from step 2 into the aromatic wok from step 5 and scrape up the browned bits. Bring to a simmer. Whisk the separate 2½ tbsp sauce cornstarch with its 3 tbsp water until smooth, then drizzle it into the simmering sauce while stirring constantly. Simmer and stir for at least 20 seconds so the starch cooks and the sauce thickens.

   Cook sauce starch · 1 minUses Mixed chicken-stock stir-fry sauce · Garlic, optional ginger, wine and wok drippings · 2 1/2 tablespoons cornstarch (mixed with 3 tablespoons/45ml water) · 3 tbsp water for the sauce slurry

7. 7

   Step 7: Add the drained broccoli from step 3 and the seared beef with its plate juices from step 4 to the sauce from step 6. Toss over medium heat until coated and hot, continuing until the beef reaches at least 63°C. If the sauce is too thin, simmer it a little longer; if too thick, add the optional splash of extra water.

   Uses All drained broccoli from step 3 · All seared beef and plate juices from step 4 · Thickened stir-fry sauce · A splash of extra water, only if the sauce is too thick

8. 8

   Step 8: Take the finished beef and broccoli from step 7 off the heat and let it rest for at least 3 minutes after the beef reaches 63°C. Serve as six portions, with separately prepared steamed rice if desired.

   Rest cooked beef and broccoli · 3 minUses Finished hot beef, broccoli and sauce · Ready steamed rice for serving, as desired