Chinese · Free
Beef and Broccoli
Tender velveted slices of beef and crisp broccoli florets in a rich, glossy brown garlic sauce that comes together in minutes.
****+
Prep 20 min · Cook 10 min
Method
Put the sliced beef in a bowl with the Shaoxing wine, baking soda, 2 teaspoons cornstarch, and 1 tablespoon of the soy sauce. Massage it in and let it sit for 15 minutes; the baking soda tenderizes the beef so it turns out silky.
In a small bowl, whisk together the remaining 3 tablespoons soy sauce, oyster sauce, sugar, stock, and 1 tablespoon cornstarch. Set this sauce next to the stove.
Bring a pot of water to a boil, add the broccoli, and blanch for 90 seconds until bright green and just crisp-tender. Drain well and set aside so it stays vivid and does not overcook later.
Heat a wok or large skillet over high heat until very hot, add 2 tablespoons of the oil, and swirl to coat.
Add the beef in a single layer and let it sear undisturbed for 1 minute, then stir-fry for another 1 to 2 minutes until just browned but still slightly pink; do not overcook or it will toughen. Transfer to a plate.
Add the last 1 tablespoon oil to the pan, then the garlic and ginger, and stir for 15 seconds until fragrant.
Return the beef and broccoli to the pan and give the sauce a stir before pouring it in.
Toss everything constantly over high heat for 1 to 2 minutes until the sauce thickens and coats the beef and broccoli in a glossy sheen.
Taste and add a splash more soy sauce if needed, then transfer to a plate and serve hot with steamed rice.
Chef's tips
- Slice the beef against the grain, meaning across the visible lines of muscle fiber, for the most tender bite.
- Blanching the broccoli first keeps it bright green and crisp-tender instead of dull and soggy.
- Get the pan smoking hot before the beef goes in so it sears quickly rather than steaming and turning gray.
Cooking times vary by equipment -- cook to temperature and to taste.
