Beef and Broccoli! Guys, this dish is so flavorful and delicious! Honestly, it’s better than the Chinese takeout close to my house. I hope you try this recipe!
Beef and Broccoli is something we order all the time from our local China Wok. I really love their pork egg rolls and shrimp dishes as well. We always order lo mein, fried rice, egg rolls, egg drop soup, a vegetarian dish and a beef dish. The last few times, however, the Beef and Broccoli is a little bland and so I had to make some at home.
What You Will Need
In an effort to use what I already had at home, I used my Kikkoman soy sauce and oyster sauce. You will also need sesame oil, dark soy sauce and Shaoxing wine.
Don’t skip any of these ingredients. You can make a trip to the Asian market, or even buy them online.
Super Delicious Beef and Broccoli
In preparing and studying before making this recipe, I watched this video. J. Kenji López-Alt is the man. He explains the science behind everything. The baking soda was an ingredient that surprised me. It tenderizes the meat. And boy, is this beef tender and so delicious!
I also looked at this recipe and this recipe. All three are fairly similar and for the most part, all use about the same ingredients, with maybe only 1 or 2 differences. They all look great to me.
Super Delicious Beef and Broccoli
For the Beef and Marinade:
- 1 lb. flank, flat iron or skirt steak sliced 1/4-inch thick
- 1 1/2 teaspoons light soy sauce
- 1 1/2 teaspoons sesame oil
- 2 1/2 teaspoons Shaoxing wine
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the Sauce:
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon white granulated sugar
- 2 teaspoons cornstarch
- 1 to 2 tablespoons water
For the Stir-Fry:
- 4 cups broccoli florets
- 1 cup water
- 2 tablespoons vegetable oil
- 3 to 4 cloves garlic minced
- 2 teaspoons fresh ginger grated or minced
- 1 tablespoon Shaoxing wine
- serve with white rice
- For the Beef and Marinade: Using your hands, in a medium sized bowl, combine the steak with marinade ingredients. Massage the marinade into the meat for at least 30 seconds. Cover steak and let marinate for at least 30 minutes to one hour, or refrigerate up to overnight.
- For the Sauce: Using a small bowl, mix together both soy sauces, oyster sauce and the sugar. In a small separate dish, mix together the cornstarch and water making the cornstarch slurry. Add in the cornstarch slurry into the sauce and mix until everything is combined. Set aside.
- For the Broccoli: Heat a cup of water in a wok over high heat until boiling. Add the broccoli and cover with lid. Let cook until tender-crisp, for about 1 to 2 minutes only. Drain and transfer to a plate.
- For the Stir-Fry: Wipe out your wok if you need to. Heat your wok over high heat until lightly smoking. Add the vegetable oil and swirl to coat. Add your marinated beef, spread into a single layer and let it cook until lightly seared, for about 30 seconds to 1 minute. Continue to stir-fry and toss in the wok until the beef is mostly cooked through. Immediately add the garlic and ginger and stir-fry until fragrant, about 30 to 45 seconds longer.
- Add 1 tablespoon Shaoxing wine by pouring it around the side of the wok. Pour in the sauce mixture and and toss to combine. Add in the broccoli and toss to combine again, coating the broccoli in the sauce, for about 1 minute or so. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of water. Transfer to a serving platter and enjoy immediately with steamed white rice.
This video is everything. Credit to J. Kenji López-Alt for this recipe. I only changed a few things and some ingredient amounts.
Other dishes to enjoy: