Beef and Broccoli
Beef and Broccoli
Ingredients
For the Sauce
- 1/2 cup soy sauce
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon Lee Kum Kee Mushroom Flavored Dark Soy Sauce
- 2 tablespoons Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1/2 teaspoon white pepper
- 1 tablespoon honey
- 1 tablespoon Shaoxing Huadiao Rice Cooking Wine
- 1 teaspoon Kadoya Pure Sesame Oil
- 2 tablespoons cornstarch
- 2 tablespoons water, for cornstarch slurry
For the Beef Marinade
- 2 tablespoons soy sauce, reserved from sauce base
- 1 tablespoon cornstarch
- 1/2 teaspoon Hickory Smoked Sea Salt
- 1/4 teaspoon black pepper
- 1 tablespoon rice cooking wine
- 1 tablespoon avocado oil
- 1/2 teaspoon baking soda
Other Ingredients
- 1 1/2 pounds skirt steak
- 3 cloves fresh garlic, minced
- 1 inch fresh ginger, minced
- 2 carrots, sliced
- 1 pound broccoli, cut into florets
- 2 tablespoons oil, for sautéing, such as avocado oil
- 1 teaspoon sesame seeds, optional, for garnish
- 4 cups cooked rice, optional, for serving
Instructions
- 1
In a medium bowl, combine 1/2 cup soy sauce, chicken broth, brown sugar, dark soy sauce, oyster sauce, white pepper, honey, rice cooking wine, and sesame oil. Mix well. This is your sauce base. In a separate small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water to create a cornstarch slurry; set aside.
⏱️ 5 min
- 2
Mince the fresh garlic and ginger. Slice the carrots into thin pieces. Cut the broccoli heads into small florets.
⏱️ 10 min
- 3
Take the skirt steak and make shallow cross-hatch cuts across its surface. Then, slice the steak against the grain into 1/4-inch thick strips. This technique helps to tenderize the meat.
⏱️ 5 min
- 4
Place the sliced steak in a bowl. Reserve 2 tablespoons of the prepared sauce base and pour it over the steak. Add 1 tablespoon cornstarch, Hickory Smoked Sea Salt, black pepper, rice cooking wine, avocado oil, and baking soda. Mix all ingredients thoroughly with your hands (wearing gloves) until the steak is evenly coated. Cover the bowl and let the steak marinate for approximately 30 minutes.
⏱️ 5 min
- 5
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the broccoli florets and sauté for 3-5 minutes until they are tender-crisp and have developed some char. Remove the sautéed broccoli from the pan and set it aside. Add the sliced carrots to the same pan (add more oil if needed) and sauté for 2-3 minutes until tender-crisp. Remove the carrots and set them aside with the broccoli.
⏱️ 8 min
- 6
In the same pan, add 1 tablespoon more oil if necessary. Increase heat to high. Place the marinated steak pieces in the hot pan in a single layer, ensuring not to overcrowd the pan (cook in batches if needed). Sear the steak for 1-2 minutes per side until it develops a nice brown color. Remove the seared steak from the pan and set it aside, perhaps in a foil-lined container to keep warm.
⏱️ 5 min
- 7
In the same pan, add a small amount of oil if needed. Add the minced ginger and minced garlic to the pan and sauté for 1-2 minutes until fragrant. Pour the remaining prepared sauce base into the pan with the ginger and garlic. Bring the sauce to a gentle simmer. Slowly whisk in the cornstarch slurry while continuously stirring the sauce. Continue stirring for 1-2 minutes until the sauce thickens to your desired consistency.
⏱️ 4 min
- 8
Add the sautéed broccoli and carrots back into the thickened sauce in the pan. Toss to coat the vegetables evenly with the sauce. Then, add the seared steak back into the pan. Toss everything together until the steak and vegetables are well coated with the sauce.
⏱️ 3 min
- 9
Optionally, top the Beef and Broccoli with sesame seeds. Serve hot, preferably over cooked rice, for a complete meal.
Kitchen Tools
Nutrition Facts (per serving)
Beef and Broccoli
For the Sauce
- 1/2 cup soy sauce
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon Lee Kum Kee Mushroom Flavored Dark Soy Sauce
- 2 tablespoons Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1/2 teaspoon white pepper
- 1 tablespoon honey
- 1 tablespoon Shaoxing Huadiao Rice Cooking Wine
- 1 teaspoon Kadoya Pure Sesame Oil
- 2 tablespoons cornstarch
- 2 tablespoons water, for cornstarch slurry
For the Beef Marinade
- 2 tablespoons soy sauce, reserved from sauce base
- 1 tablespoon cornstarch
- 1/2 teaspoon Hickory Smoked Sea Salt
- 1/4 teaspoon black pepper
- 1 tablespoon rice cooking wine
- 1 tablespoon avocado oil
- 1/2 teaspoon baking soda
Other Ingredients
- 1 1/2 pounds skirt steak
- 3 cloves fresh garlic, minced
- 1 inch fresh ginger, minced
- 2 carrots, sliced
- 1 pound broccoli, cut into florets
- 2 tablespoons oil, for sautéing, such as avocado oil
- 1 teaspoon sesame seeds, optional, for garnish
- 4 cups cooked rice, optional, for serving
Instructions
- 1
In a medium bowl, combine 1/2 cup soy sauce, chicken broth, brown sugar, dark soy sauce, oyster sauce, white pepper, honey, rice cooking wine, and sesame oil. Mix well. This is your sauce base. In a separate small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water to create a cornstarch slurry; set aside.
⏱️ 5 min - 2
Mince the fresh garlic and ginger. Slice the carrots into thin pieces. Cut the broccoli heads into small florets.
⏱️ 10 min - 3
Take the skirt steak and make shallow cross-hatch cuts across its surface. Then, slice the steak against the grain into 1/4-inch thick strips. This technique helps to tenderize the meat.
⏱️ 5 min - 4
Place the sliced steak in a bowl. Reserve 2 tablespoons of the prepared sauce base and pour it over the steak. Add 1 tablespoon cornstarch, Hickory Smoked Sea Salt, black pepper, rice cooking wine, avocado oil, and baking soda. Mix all ingredients thoroughly with your hands (wearing gloves) until the steak is evenly coated. Cover the bowl and let the steak marinate for approximately 30 minutes.
⏱️ 5 min - 5
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the broccoli florets and sauté for 3-5 minutes until they are tender-crisp and have developed some char. Remove the sautéed broccoli from the pan and set it aside. Add the sliced carrots to the same pan (add more oil if needed) and sauté for 2-3 minutes until tender-crisp. Remove the carrots and set them aside with the broccoli.
⏱️ 8 min - 6
In the same pan, add 1 tablespoon more oil if necessary. Increase heat to high. Place the marinated steak pieces in the hot pan in a single layer, ensuring not to overcrowd the pan (cook in batches if needed). Sear the steak for 1-2 minutes per side until it develops a nice brown color. Remove the seared steak from the pan and set it aside, perhaps in a foil-lined container to keep warm.
⏱️ 5 min - 7
In the same pan, add a small amount of oil if needed. Add the minced ginger and minced garlic to the pan and sauté for 1-2 minutes until fragrant. Pour the remaining prepared sauce base into the pan with the ginger and garlic. Bring the sauce to a gentle simmer. Slowly whisk in the cornstarch slurry while continuously stirring the sauce. Continue stirring for 1-2 minutes until the sauce thickens to your desired consistency.
⏱️ 4 min - 8
Add the sautéed broccoli and carrots back into the thickened sauce in the pan. Toss to coat the vegetables evenly with the sauce. Then, add the seared steak back into the pan. Toss everything together until the steak and vegetables are well coated with the sauce.
⏱️ 3 min - 9
Optionally, top the Beef and Broccoli with sesame seeds. Serve hot, preferably over cooked rice, for a complete meal.