Beef and Broccoli
Beef and Broccoli
Ingredients
- 1 1/4 pounds steak, thinly sliced (NY Strip recommended)
- 2 broccoli, crowns, cut into florets
- 2 garlic, cloves, chopped
- as needed ice
- as needed Shaoxing wine, for deglazing
For the Marinade
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon baking soda
For the Sauce
- 1/2 cup low sodium beef broth
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon ginger paste
- 1 tablespoon sugar
- 1/2 teaspoon MSG, (optional)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- 1
Slice the steak into thin strips. Place the sliced steak into a bowl.
⏱️ 5 min
- 2
Add the marinade ingredients to the steak: 2 tablespoons light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon white pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 3/4 teaspoon baking soda. Mix thoroughly using tongs. Cover the bowl with plastic wrap and set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 3
Cut the broccoli crowns into florets. Bring a pot of water to a rolling boil. Cook the broccoli in the boiling water for about 2 minutes. Immediately remove the broccoli and place it directly into an ice bath to stop the cooking process and preserve its vibrant color. Drain well after cooling.
⏱️ 5 min
- 4
In a separate bowl, combine all the sauce ingredients: 1/2 cup low sodium beef broth, 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon honey, 1 teaspoon ginger paste, 1 tablespoon sugar, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, and an optional 1/2 teaspoon MSG. Whisk the ingredients together until well combined.
⏱️ 3 min
- 5
Heat a large skillet or wok over medium-high heat. Add a small amount of oil (if needed) and sear the marinated steak strips on each side until browned. Do this in batches if necessary to avoid overcrowding the pan. Remove the seared steak from the pan and set it aside.
⏱️ 5 min
- 6
Add the 2 cloves of chopped garlic to the same pan and cook until fragrant, about 30 seconds. Deglaze the pan with a splash of Shaoxing wine, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min
- 7
Return the blanched broccoli and the seared steak to the pan. Pour the prepared sauce over the ingredients. Bring the mixture to a simmer.
⏱️ 3 min
- 8
In a small bowl, combine 1 tablespoon cornstarch and 1 tablespoon water to create a slurry. Add the cornstarch slurry to the simmering dish and stir continuously. Allow the sauce to reduce and thicken to your desired consistency, about 1-2 minutes.
⏱️ 2 min
- 9
Serve hot, optionally over steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Beef and Broccoli
- 1 1/4 pounds steak, thinly sliced (NY Strip recommended)
- 2 broccoli, crowns, cut into florets
- 2 garlic, cloves, chopped
- as needed ice
- as needed Shaoxing wine, for deglazing
For the Marinade
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon baking soda
For the Sauce
- 1/2 cup low sodium beef broth
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon ginger paste
- 1 tablespoon sugar
- 1/2 teaspoon MSG, (optional)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- 1
Slice the steak into thin strips. Place the sliced steak into a bowl.
⏱️ 5 min - 2
Add the marinade ingredients to the steak: 2 tablespoons light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon white pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 3/4 teaspoon baking soda. Mix thoroughly using tongs. Cover the bowl with plastic wrap and set aside to marinate for at least 15 minutes.
⏱️ 5 min - 3
Cut the broccoli crowns into florets. Bring a pot of water to a rolling boil. Cook the broccoli in the boiling water for about 2 minutes. Immediately remove the broccoli and place it directly into an ice bath to stop the cooking process and preserve its vibrant color. Drain well after cooling.
⏱️ 5 min - 4
In a separate bowl, combine all the sauce ingredients: 1/2 cup low sodium beef broth, 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon honey, 1 teaspoon ginger paste, 1 tablespoon sugar, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, and an optional 1/2 teaspoon MSG. Whisk the ingredients together until well combined.
⏱️ 3 min - 5
Heat a large skillet or wok over medium-high heat. Add a small amount of oil (if needed) and sear the marinated steak strips on each side until browned. Do this in batches if necessary to avoid overcrowding the pan. Remove the seared steak from the pan and set it aside.
⏱️ 5 min - 6
Add the 2 cloves of chopped garlic to the same pan and cook until fragrant, about 30 seconds. Deglaze the pan with a splash of Shaoxing wine, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min - 7
Return the blanched broccoli and the seared steak to the pan. Pour the prepared sauce over the ingredients. Bring the mixture to a simmer.
⏱️ 3 min - 8
In a small bowl, combine 1 tablespoon cornstarch and 1 tablespoon water to create a slurry. Add the cornstarch slurry to the simmering dish and stir continuously. Allow the sauce to reduce and thicken to your desired consistency, about 1-2 minutes.
⏱️ 2 min - 9
Serve hot, optionally over steamed rice.