Fiery Wok-Kissed Beef and Broccoli
Dim Sim LimFiery Wok-Kissed Beef and Broccoli
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch thick pieces
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Fiery Wok Sauce
- 3 tablespoons oyster sauce, Lee Kum Kee brand
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon chicken powder
- 1 teaspoon cornstarch
- 1/4 cup water
For the Wok & Aromatics
- 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, sliced, seeds removed for less heat, or left in for FIRE!
- 3 green onions, sliced, white and green parts separated
- 3 tablespoons vegetable oil, plus more for velveting
- 1 tablespoon crispy chili oil, for garnish, as needed
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that extra punch!
Instructions
- 1
Alright, Wolf Pack! First things first, let's get that beef ready for its wok-kissed destiny. Grab your flank steak and slice it against the grain into beautiful 1/4-inch thick pieces. Now, into a bowl it goes with the light soy sauce, Chinese cooking wine, cornstarch, baking soda (this is our secret weapon for tender beef, trust me!), sesame oil, and white pepper. Mix it all up with your hands – get in there! Let this bad boy marinate for at least 30 minutes, or even better, an hour in the fridge. This is where the magic starts, baby!
⏱️ 5 min
- 2
While our beef is getting its flavor on, let's build that dynamite sauce! In a separate bowl, combine the oyster sauce (Lee Kum Kee, of course!), dark soy sauce, light soy sauce, Chinese cooking wine, rice vinegar, sugar, chicken powder, cornstarch, and water. Whisk it all together until it's smooth and perfectly blended. This is the liquid gold that will bring everything together. Set it aside, ready for action.
⏱️ 5 min
- 3
Time to get that wok screaming hot! Place your wok over high heat. We're talking maximum power here. Once it's smoking, add about 2 tablespoons of vegetable oil. Swirl it around to coat the entire surface. Now, we're going to velvet the beef. Add the marinated beef in a single layer, making sure not to overcrowd the wok. Sear it for about 1-2 minutes per side until it's beautifully browned and just cooked through. We want tender, not tough! Remove the beef from the wok and set it aside. Don't worry about the little bits left in the wok, that's flavor!
⏱️ 5 min
- 4
Add another tablespoon of vegetable oil to the hot wok. Toss in your broccoli florets. Stir-fry them for 3-4 minutes until they are vibrant green and slightly tender-crisp. If they look a little dry, a splash of water will create some steam and help them cook. Remove the broccoli from the wok and set it aside with the beef.
⏱️ 4 min
- 5
Lower the heat to medium-high. Add a tiny splash more oil if needed. Throw in your minced garlic, grated ginger, sliced red chilies, and the white parts of your green onions. Stir-fry for about 30 seconds until fragrant – oh, that aroma! This is the heart of our flavor profile, baby!
⏱️ 1 min
- 6
Now, pour in your pre-mixed fiery wok sauce. Bring it to a simmer, stirring constantly, until it thickens into a glossy, beautiful glaze. This should only take about 1-2 minutes. If you're feeling it, now's the time to add that 1/4 teaspoon of Yum Yum (MSG) for that extra layer of savory goodness. Boom!
⏱️ 2 min
- 7
Return the seared beef and blanched broccoli to the wok. Toss everything together vigorously, ensuring every piece is coated in that incredible sauce. Add the green parts of your green onions and give it one final, powerful stir. We're talking high-energy, Wolf of Wok Street style! Cook for another minute to heat everything through.
⏱️ 2 min
- 8
Now we serve! Transfer this masterpiece to a large serving platter. Drizzle with a generous amount of crispy chili oil for that extra kick and visual appeal. Garnish with more fresh green onions if you like. Serve immediately with fluffy white rice. This, my friends, is Fiery Wok-Kissed Beef and Broccoli, 10 out of 10! Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimFiery Wok-Kissed Beef and Broccoli
For the Beef Marinade
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch thick pieces
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Fiery Wok Sauce
- 3 tablespoons oyster sauce, Lee Kum Kee brand
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon chicken powder
- 1 teaspoon cornstarch
- 1/4 cup water
For the Wok & Aromatics
- 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, sliced, seeds removed for less heat, or left in for FIRE!
- 3 green onions, sliced, white and green parts separated
- 3 tablespoons vegetable oil, plus more for velveting
- 1 tablespoon crispy chili oil, for garnish, as needed
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that extra punch!
Instructions
- 1
Alright, Wolf Pack! First things first, let's get that beef ready for its wok-kissed destiny. Grab your flank steak and slice it against the grain into beautiful 1/4-inch thick pieces. Now, into a bowl it goes with the light soy sauce, Chinese cooking wine, cornstarch, baking soda (this is our secret weapon for tender beef, trust me!), sesame oil, and white pepper. Mix it all up with your hands – get in there! Let this bad boy marinate for at least 30 minutes, or even better, an hour in the fridge. This is where the magic starts, baby!
⏱️ 5 min - 2
While our beef is getting its flavor on, let's build that dynamite sauce! In a separate bowl, combine the oyster sauce (Lee Kum Kee, of course!), dark soy sauce, light soy sauce, Chinese cooking wine, rice vinegar, sugar, chicken powder, cornstarch, and water. Whisk it all together until it's smooth and perfectly blended. This is the liquid gold that will bring everything together. Set it aside, ready for action.
⏱️ 5 min - 3
Time to get that wok screaming hot! Place your wok over high heat. We're talking maximum power here. Once it's smoking, add about 2 tablespoons of vegetable oil. Swirl it around to coat the entire surface. Now, we're going to velvet the beef. Add the marinated beef in a single layer, making sure not to overcrowd the wok. Sear it for about 1-2 minutes per side until it's beautifully browned and just cooked through. We want tender, not tough! Remove the beef from the wok and set it aside. Don't worry about the little bits left in the wok, that's flavor!
⏱️ 5 min - 4
Add another tablespoon of vegetable oil to the hot wok. Toss in your broccoli florets. Stir-fry them for 3-4 minutes until they are vibrant green and slightly tender-crisp. If they look a little dry, a splash of water will create some steam and help them cook. Remove the broccoli from the wok and set it aside with the beef.
⏱️ 4 min - 5
Lower the heat to medium-high. Add a tiny splash more oil if needed. Throw in your minced garlic, grated ginger, sliced red chilies, and the white parts of your green onions. Stir-fry for about 30 seconds until fragrant – oh, that aroma! This is the heart of our flavor profile, baby!
⏱️ 1 min - 6
Now, pour in your pre-mixed fiery wok sauce. Bring it to a simmer, stirring constantly, until it thickens into a glossy, beautiful glaze. This should only take about 1-2 minutes. If you're feeling it, now's the time to add that 1/4 teaspoon of Yum Yum (MSG) for that extra layer of savory goodness. Boom!
⏱️ 2 min - 7
Return the seared beef and blanched broccoli to the wok. Toss everything together vigorously, ensuring every piece is coated in that incredible sauce. Add the green parts of your green onions and give it one final, powerful stir. We're talking high-energy, Wolf of Wok Street style! Cook for another minute to heat everything through.
⏱️ 2 min - 8
Now we serve! Transfer this masterpiece to a large serving platter. Drizzle with a generous amount of crispy chili oil for that extra kick and visual appeal. Garnish with more fresh green onions if you like. Serve immediately with fluffy white rice. This, my friends, is Fiery Wok-Kissed Beef and Broccoli, 10 out of 10! Enjoy!
⏱️ 1 min