Ingredients
Equipment
Method
- In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, and 1/4 teaspoon of white pepper. Toss gently to ensure each slice is coated. Let it marinate for at least 10 minutes while you prepare the other ingredients. This marination is crucial for tenderizing the beef and infusing flavor.1 pound flank steak, sirloin steak, or flat iron steak, thinly sliced against the grain, 1 tablespoon soy sauce (low-sodium preferred), 1 tablespoon Shaoxing wine (or dry sherry), 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, 1/4 teaspoon white pepper
- In a small bowl or liquid measuring cup, whisk together the beef broth, 3 tablespoons of soy sauce, oyster sauce, 1 tablespoon of Shaoxing wine, brown sugar, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, 1/4 teaspoon of white pepper, minced garlic, and grated ginger. Stir until the cornstarch is fully dissolved and the sauce components are well combined. Set aside.1/2 cup beef broth (low-sodium), 3 tablespoons soy sauce (low-sodium preferred), 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine (or dry sherry), 1 tablespoon brown sugar (or honey), 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, 1/4 teaspoon white pepper, 1 clove garlic, minced, 1/2 teaspoon grated fresh ginger
- Bring a pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes, just until they turn bright green and are slightly tender but still crisp. This is called blanching and helps ensure the broccoli is perfectly cooked in the stir-fry. Drain the broccoli immediately and set aside. For extra crispiness, you can shock the broccoli in an ice bath after blanching.1 pound broccoli florets (from about 1 large head of broccoli)
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the beef for about 1-2 minutes per side, until browned and just cooked through. Don't overcook the beef at this stage, as it will continue to cook in the sauce. Remove the seared beef from the skillet and set aside.2 tablespoons vegetable oil (or other neutral cooking oil), divided
- Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat. Add the blanched broccoli florets and stir-fry for 2-3 minutes, until they are tender-crisp. You can add a tablespoon of water to help steam the broccoli if needed.2 tablespoons vegetable oil (or other neutral cooking oil), divided
- Return the seared beef to the skillet with the broccoli. Give the prepared sauce a quick stir to re-dissolve any cornstarch that may have settled. Pour the sauce over the beef and broccoli. Stir continuously for 1-2 minutes, until the sauce thickens and coats all the ingredients beautifully, creating that signature glossy finish.
- Remove from heat immediately. Serve your delicious Chinese Beef and Broccoli hot over steamed white rice or brown rice. Garnish with toasted sesame seeds and sliced green onions, if desired, for an extra pop of flavor and visual appeal.toasted sesame seeds, sliced green onions
Notes
Properly stored, this dish will remain fresh and delicious for 3-4 days in the refrigerator. It can be frozen for up to 2-3 months.
