Ingredients
Equipment
Method
- In a medium bowl, combine the thinly sliced beef with soy sauce, Shaoxing wine, cornstarch, and white pepper. Mix well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor. Stir in the 1 tablespoon of vegetable oil and set aside. This oil helps create a protective barrier during cooking, keeping the beef tender.1 pound flank steak or sirloin steak, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1/2 teaspoon white pepper, 1 tablespoon vegetable oil
- In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, toasted sesame oil, and white pepper until the cornstarch is fully dissolved. Set aside. This pre-mixed sauce ensures quick and seamless addition during the stir-fry process.1/4 cup beef broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon cornstarch, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon white pepper
- Bring a pot of water to a boil. Add the broccoli florets and cook for 2-3 minutes until they are bright green and crisp-tender. Immediately drain the broccoli and plunge it into an ice bath to stop the cooking process. Alternatively, you can steam the broccoli for about 5-7 minutes until tender-crisp. Drain well. This step ensures the broccoli is tender without becoming mushy.1 pound broccoli florets
- 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, being careful not to overcrowd the pan (cook in batches if necessary). Sear for 1-2 minutes per side until browned. The beef should still be slightly pink in the center, as it will continue to cook. Remove the beef from the skillet and set aside.1 tablespoon vegetable oil, 1 pound flank steak or sirloin steak
- Reduce the heat to medium. If the skillet is dry, add a tiny bit more oil. Add the minced garlic and grated ginger to the skillet and stir-fry for about 30 seconds until fragrant, being careful not to burn them.2-3 cloves garlic, 1 teaspoon fresh ginger
- Pour the prepared sauce mixture into the skillet with the garlic and ginger. Stir constantly until the sauce begins to thicken, which should take about 1-2 minutes. You’re looking for a glossy, well-emulsified sauce.1/4 cup beef broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon cornstarch, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon white pepper, 2-3 cloves garlic, 1 teaspoon fresh ginger
- Return the seared beef and the blanched broccoli florets to the skillet with the thickened sauce. Toss gently to coat everything evenly. Cook for another 1-2 minutes, allowing the beef to finish cooking through and the broccoli to heat up.1 pound flank steak or sirloin steak, 1 pound broccoli florets
- Remove from heat immediately. Serve your delicious Chinese Beef and Broccoli hot, ideally over steamed white or brown rice. Garnish with toasted sesame seeds or sliced green onions, if desired, for an extra touch of flavor and visual appeal.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
