Beef and Broccoli (Video)
A quick and easy Beef and Broccoli that's so much better than takeout!
Servings: 4
Ingredients
Beef
- 1 lb flank steak cut into 1/4" strips against the grain
- 1/4 tsp baking soda
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp neutral oil I used avocado oil
- 1 tbsp cornstarch
Sauce
- 2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1/4 tsp msg optional
- 1 tbsp shaoxing wine
- 1/2 cup chicken stock
- 1/2 tbsp cornstarch
Vegetables, Oil, and Garnish
- 1/4 cup neutral oil
- 1 lb broccoli cut into 2" pieces
- 5 cloves garlic chopped
- 1 tbsp ginger chopped
- 1 tsp sesame seeds for garnish
Instructions
- Slice your beef into 1/4" strips against the grain, then add it to a bowl with with baking soda, oyster sauce, soy sauce, salt, white pepper, oil, and cornstarch. Mix until combined and marinate for 15 mintues.
- In a small bowl, mix the suace together by combining light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, sesame oil, msg, shaoxing wine, chicken stock, and cornstarch.
- Bring a large pot of water (5 quarts) to boil over high heat and blanch your broccoli 30 seconds to 1 minute or until bright green and slightly softened but still firm; drain and set aside.
- Add the 1/4 cup neutral oil to a wok or large pan over high heat until just smoking. Sear marinated beef strips for 2-3 minutes until nicely browned. Remove the beef to a tray and set aside, leaving the oil in the pan.
- In the same pan over medium high heat, fry ginger and and garlic for 15 seconds. Add the broccoli and stir fry for 30 seconds.
- Add back the beef followed by the premixed sauce and continue cooking for 1-2 minutes until the sauce has thickened slightly and coated the beef and broccoli.
- Garnish with sesame seeds. Serve with freshly steamed white rice and enjoy!
Video
Notes
Broccoli: I recommend you avoid the pre-cut broccoli and get crowns from the store that you can cut yourself. It's important that the broccoli is cut to similar sized pieces (1") so they cook evenly and are distributed equally throughout the dish.
Blanching your broccoli before using it in a stir-fry will help soften the vegetable (so it doesn't take too long to cook in the wok and get inadvertently soggy), brighten the color, and also keep the dish from being overwhelmed by broccoli flavor.
Steak: Make sure you are slicing against the grain. You'll know which direction the grain is when you look at the meat - the lines will be running in one direction (the lines are the muscle fibers). Slicing against the grain is an easy way to ensure your meat will be tender.
My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don't use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
My #1 tip is make sure your cornstarch slurry has not separated before adding it in - I always try to re-stir right before!
Once you start cooking, this recipe will come together very quickly. The key to pulling this off successfully is having all of your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce, noodles, and vegetables ready and easily accessible during the cooking process.
Nutrition
Calories: 265kcal | Carbohydrates: 19g | Protein: 30g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 69mg | Sodium: 1122mg | Potassium: 836mg | Fiber: 3g | Sugar: 6g | Vitamin A: 708IU | Vitamin C: 103mg | Calcium: 94mg | Iron: 3mg
