Beef with Broccoli
A Chinese wok classic made with thinly sliced marinated beef, crisp broccoli, garlic and ginger, all coated in a glossy soy and oyster sauce.
About 430 kcal per serving
Ingredients
- tender beef (flank steak, rump or sirloin, thinly sliced against the grain)500 g
- light soy sauce (for the marinade)20 ml
- Shaoxing rice wine (optional, for the marinade)15 ml
- cornstarch (for the marinade)12 g
- vegetable oil (for the marinade)10 ml
- broccoli (cut into small florets)500 g
- garlic cloves (finely chopped)3 pieces
- fresh ginger (finely chopped)15 g
- oyster sauce (for the sauce)30 ml
- light soy sauce (for the sauce)25 ml
- dark soy sauce (optional, for colour)10 ml
- sugar (to balance the sauce)10 g
- water or beef stock (for the sauce)100 ml
- cornstarch (for thickening the sauce)8 g
- sesame oil (added at the end of cooking)10 ml
- vegetable oil (for the wok)25 ml
- spring onions (sliced)3 pieces
Preparation
Slice the beef
Firm the beef in the freezer for fifteen to twenty minutes if needed. Slice it perpendicular to the grain into strips about three to four millimetres thick.
Marinate the beef
Mix the beef with 20 ml soy sauce, Shaoxing wine, 12 g cornstarch and 10 ml oil. Rest for fifteen to twenty minutes.
Prepare the broccoli
Cut the broccoli into small even florets. Peel the stalk if fibrous, then slice it thinly.
Blanch the broccoli
Blanch the broccoli in boiling water for one and a half to two minutes, until bright green but still firm. Drain and dry thoroughly.
Prepare the sauce
Mix the oyster sauce, 25 ml light soy sauce, dark soy sauce, sugar, water or stock and 8 g cornstarch until smooth.
Heat the wok
Heat the wok over high heat until very hot, then add about two thirds of the vegetable oil.
Sear the beef
Sear the beef in a single layer for thirty to forty seconds without stirring, then stir-fry for about one minute. Remove while still slightly pink in the centre.
Cook the aromatics
Add the remaining oil, then the garlic and ginger. Stir-fry for fifteen to twenty seconds until very fragrant.
Stir-fry the broccoli
Add the broccoli and stir-fry for one to two minutes over high heat to heat through and lightly char.
Return the beef
Return the beef and any juices to the wok, then toss quickly with the broccoli.
Add the sauce
Stir the sauce, then pour it around the hot sides of the wok. Toss immediately until it thickens and becomes glossy.
Finish cooking
Cook for about one more minute, just enough to finish cooking the beef. Add a little hot water if the sauce becomes too thick.
Finish and serve
Turn off the heat, add the sesame oil and spring onions. Toss briefly and serve immediately with steamed white rice.
Tips & tricks
- Slice the beef very thinly against the grain so it stays tender.
- Place the meat in the freezer for fifteen to twenty minutes before slicing for cleaner, more even cuts.
- Add starch and a little oil to the marinade to protect the beef during cooking.
- Briefly blanch the broccoli to preserve its bright green colour and crisp texture.
- Dry the broccoli well before adding it to the wok.
- Heat the wok thoroughly before adding the oil.
- Sear the beef in a single layer and in batches if necessary.
- Do not fully cook the beef during the first sear.
- Stir the sauce just before pouring because the starch settles at the bottom.
- Serve immediately to avoid overcooking the meat.
Variations
- Add shiitake or button mushrooms.
- Add fresh chilli or chilli oil.
- Replace regular broccoli with gai lan.
- Add sliced onions.
- Replace the beef with chicken or firm tofu.
- Add roasted cashews just before serving.
Storage
Beef with broccoli keeps for up to two days in the refrigerator in an airtight container. Reheat quickly in a wok or pan with one or two tablespoons of water to loosen the sauce without overcooking the beef.
Nutrition facts(per serving)
| Calories | 430 kcal |
|---|---|
| Protein | 38 g |
| Carbs | 20 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugars | 6 g |
What to serve with this recipe?
- Steamed white rice
- Stir-fried noodles
- Chinese smashed cucumber
- Jasmine tea
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