Smoky Beef and Broccoli Street Wok
Dim Sim LimSmoky Beef and Broccoli Street Wok
Ingredients
For the Beef Marinade
- 1 pound flank steak, sliced against the grain into 1/4-inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon baking soda
For the Wok Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 1/4 cup water
For the Stir-fry
- 4 cups broccoli florets, cut into bite-sized pieces
- 4 garlic, cloves, minced with a cleaver
- 1 inch fresh ginger, grated or finely minced
- 2 red chilies, thinly sliced (adjust to heat preference)
- 3 tablespoons vegetable oil, high smoke point
- 3 green onions, chopped, for garnish
- as needed crispy chili oil, for drizzling
- as needed cooked white rice, for serving
Instructions
- 1
First things first, let's get that beef tender! In a bowl, combine the sliced flank steak with light soy sauce, Chinese cooking wine, cornstarch, sesame oil, and baking soda. Mix it all up with your hands, really get in there! The baking soda is our secret weapon for that velvety texture. Let it marinate for at least 15 minutes, or up to 30 minutes. This is crucial, don't skip it!
⏱️ 5 min
- 2
While the beef is doing its thing, let's build that flavor bomb sauce! In a separate small bowl, whisk together the Lee Kum Kee oyster sauce, dark soy sauce, light soy sauce, Chinese cooking wine, granulated sugar, chicken powder, white pepper, cornstarch, and water. Mix it until it's smooth, no lumps! This is the backbone of our street wok magic. Set it aside.
⏱️ 5 min
- 3
Time to get that wok screaming hot! Place your carbon steel wok over maximum heat. We're talking high, high heat! Let it heat until it's smoking. Now, add 1 tablespoon of vegetable oil and swirl it around to season the wok. We want that wok hei, baby! Toss in your broccoli florets. Stir-fry vigorously for 2-3 minutes until they're vibrant green and slightly tender-crisp. Remove the broccoli from the wok and set aside.
⏱️ 3 min
- 4
Add another 1 tablespoon of vegetable oil to the now empty, still screaming hot wok. Immediately add your marinated beef in a single layer. Let it sear for about 1 minute without moving it, getting that beautiful char. Then, stir-fry for another 1-2 minutes until it's mostly browned but still slightly pink in the center. Don't overcrowd the wok, cook in batches if necessary! Remove the beef from the wok and set aside with the broccoli.
⏱️ 3 min
- 5
One last tablespoon of vegetable oil into the wok! Add your minced garlic, grated ginger, and sliced red chilies. Stir-fry for about 30 seconds until fragrant. Don't burn it! This is where the aromatics sing!
⏱️ 1 min
- 6
Return the beef and broccoli to the wok. Give it a quick toss. Now, re-whisk your prepared wok sauce (the cornstarch settles!) and pour it over everything. Stir-fry continuously for 1-2 minutes, tossing like a madman, until the sauce thickens and coats all the ingredients beautifully. Boom! That glossy finish!
⏱️ 2 min
- 7
Serve this smoky beef and broccoli immediately over fluffy white rice. Garnish generously with chopped green onions and a drizzle of crispy chili oil for that extra kick and crunch. Holy cow, that's a 10 out of 10 street wok! Enjoy, my friends!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSmoky Beef and Broccoli Street Wok
For the Beef Marinade
- 1 pound flank steak, sliced against the grain into 1/4-inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon baking soda
For the Wok Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 1/4 cup water
For the Stir-fry
- 4 cups broccoli florets, cut into bite-sized pieces
- 4 garlic, cloves, minced with a cleaver
- 1 inch fresh ginger, grated or finely minced
- 2 red chilies, thinly sliced (adjust to heat preference)
- 3 tablespoons vegetable oil, high smoke point
- 3 green onions, chopped, for garnish
- as needed crispy chili oil, for drizzling
- as needed cooked white rice, for serving
Instructions
- 1
First things first, let's get that beef tender! In a bowl, combine the sliced flank steak with light soy sauce, Chinese cooking wine, cornstarch, sesame oil, and baking soda. Mix it all up with your hands, really get in there! The baking soda is our secret weapon for that velvety texture. Let it marinate for at least 15 minutes, or up to 30 minutes. This is crucial, don't skip it!
⏱️ 5 min - 2
While the beef is doing its thing, let's build that flavor bomb sauce! In a separate small bowl, whisk together the Lee Kum Kee oyster sauce, dark soy sauce, light soy sauce, Chinese cooking wine, granulated sugar, chicken powder, white pepper, cornstarch, and water. Mix it until it's smooth, no lumps! This is the backbone of our street wok magic. Set it aside.
⏱️ 5 min - 3
Time to get that wok screaming hot! Place your carbon steel wok over maximum heat. We're talking high, high heat! Let it heat until it's smoking. Now, add 1 tablespoon of vegetable oil and swirl it around to season the wok. We want that wok hei, baby! Toss in your broccoli florets. Stir-fry vigorously for 2-3 minutes until they're vibrant green and slightly tender-crisp. Remove the broccoli from the wok and set aside.
⏱️ 3 min - 4
Add another 1 tablespoon of vegetable oil to the now empty, still screaming hot wok. Immediately add your marinated beef in a single layer. Let it sear for about 1 minute without moving it, getting that beautiful char. Then, stir-fry for another 1-2 minutes until it's mostly browned but still slightly pink in the center. Don't overcrowd the wok, cook in batches if necessary! Remove the beef from the wok and set aside with the broccoli.
⏱️ 3 min - 5
One last tablespoon of vegetable oil into the wok! Add your minced garlic, grated ginger, and sliced red chilies. Stir-fry for about 30 seconds until fragrant. Don't burn it! This is where the aromatics sing!
⏱️ 1 min - 6
Return the beef and broccoli to the wok. Give it a quick toss. Now, re-whisk your prepared wok sauce (the cornstarch settles!) and pour it over everything. Stir-fry continuously for 1-2 minutes, tossing like a madman, until the sauce thickens and coats all the ingredients beautifully. Boom! That glossy finish!
⏱️ 2 min - 7
Serve this smoky beef and broccoli immediately over fluffy white rice. Garnish generously with chopped green onions and a drizzle of crispy chili oil for that extra kick and crunch. Holy cow, that's a 10 out of 10 street wok! Enjoy, my friends!
⏱️ 1 min