Serves 4
20 min
Chinese Beef and Broccoli
Recipe GLPR58da395ed5bdf1
This quick and savory stir-fry features tender beef and crisp-tender broccoli coated in a glossy, umami-rich sauce. The beef is briefly marinated with soy sauce and cornstarch for tenderness, then quickly seared over high heat. Broccoli is lightly steamed first to achieve the perfect texture, then combined with the beef and a flavorful sauce made with oyster sauce, rice wine, black vinegar, ginger, and garlic. This restaurant-quality dish comes together in just 20 minutes.
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Ingredients
1/2 pound flank or sirloin steak
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
Freshly ground black pepper
1 pound broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil (canola, vegetable, or rice bran oil)
1 teaspoon grated fresh ginger
1 clove garlic, finely minced
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons Chinese black vinegar or young balsamic vinegar
Directions
Slice the beef steak across the grain into thin strips, about 1/4 inch thick. Place the sliced beef in a bowl and add the soy sauce, cornstarch, and a pinch of freshly ground black pepper. Toss gently to coat all the beef evenly. Let it marinate at room temperature for 10 minutes while you prepare the other ingredients.
In a small bowl, whisk together the oyster sauce, rice wine, black vinegar, and black pepper to taste. Set this sauce mixture aside.
Pour 1 cup of water into a wok or large skillet and bring it to a boil over high heat.
Add the broccoli florets to the boiling water, cover the wok with a lid, and steam for 3 minutes. The broccoli should be bright green and tender-crisp; it should be easy to pierce the stems with a fork but still have a slight crunch. Drain the broccoli in a colander and set aside.
Return the wok to the stovetop and dry it thoroughly with paper towels. Set the wok over high heat until it is very hot. Swirl in the cooking oil and let it heat until it shimmers and is just beginning to smoke.
Working carefully, add the marinated beef to the hot wok in a single layer. Let it cook undisturbed for 2 minutes without stirring, until the bottom side is nicely browned. Using tongs, flip the beef pieces and arrange them in a single layer again. Cook for another 1 to 2 minutes until the second side is browned. The internal temperature should reach 145°F for a medium doneness.
Push the beef to the side of the wok, exposing the empty surface. Add the minced garlic and grated ginger to the empty area and stir-fry for about 30 seconds until fragrant. Then mix the garlic and ginger together with the beef.
Pour the reserved sauce mixture over the beef and stir everything together. Simmer over medium-high heat, stirring occasionally, for about 15 to 30 seconds until the sauce thickens slightly and coats the back of a spoon.
Add the steamed broccoli back to the wok and toss everything together until the broccoli is evenly coated with the glossy sauce. Serve immediately over rice or noodles if desired.
