Chinese Beef and Broccoli Stir-Fry

Name: Chinese Beef and Broccoli Stir-Fry
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6
Ingredients: 1 lb flank steak; 4 cup broccoli florets; 2 cloves garlic; 1/4 tsp ginger; 3 tbsp water; 1/4 tsp baking soda; 1 1/2 tsp cornstarch; 2 tsp vegetable oil; 2/3 cup low-sodium chicken stock; 1 tsp oyster sauce; 1 1/2 tbsp soy sauce; 1 tsp dark soy sauce; 1 tbsp Shaoxing wine; 1/2 tsp sesame oil; 1 1/2 tsp granulated sugar; 1/8 tsp white pepper

This beef and broccoli stir-fry delivers tender slices of beef, crisp broccoli, and a glossy savory sauce with garlic, ginger, and Shaoxing wine. It is a reliable, takeout-style dinner that comes together quickly once the prep is done and tastes especially good with steamed rice.

Servings6 Portions

Prep Time35 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

flank steak
1 lb
broccoli florets
4 cup
garlic
2 cloves
ginger
0.3 tsp
water
3 tbsp
baking soda
0.3 tsp
cornstarch
0.5 tsp
vegetable oil
2 tsp
low-sodium chicken stock
0.7 cup
oyster sauce
1 tsp
soy sauce
0.5 tbsp
dark soy sauce
1 tsp
Shaoxing wine
1 tbsp
sesame oil
0.5 tsp
granulated sugar
0.5 tsp
white pepper
0.1 tsp

Step-by-Step Instructions

Place the sliced flank steak in a bowl with the baking soda and water. Massage until the liquid is absorbed, then add the cornstarch, 2 teaspoons of vegetable oil, and 1 teaspoon oyster sauce. Mix well and let the beef marinate for 30 minutes.

In a separate bowl, whisk together the chicken stock, sugar, soy sauce, dark soy sauce, remaining oyster sauce, sesame oil, and white pepper. Set the sauce aside so it is ready to pour into the wok.

Bring a pot of water to a boil. Blanch the broccoli florets for 30 to 60 seconds, just until bright green and slightly tender, then drain well.

Heat a wok or large skillet over high heat until very hot. Add enough vegetable oil to coat the pan and sear the beef in a single layer for 2 to 3 minutes, turning once, until browned but not fully overcooked. Transfer the beef to a plate.

Reduce the heat to medium. Add a little more oil if the pan looks dry, then stir-fry the garlic and ginger for about 5 seconds, just until fragrant. Pour the Shaoxing wine around the edge of the wok.