Beef Broccoli (Print)
Juicy steak, green broccoli, and a punchy sauce—if you love Asian flavors, you can't miss this.
# Ingredients:
→ Meat
01 -
450g flank steak (you can also use top round, brisket, or flatiron), sliced into half-centimeter strips against the grain
02 -
2.5ml baking soda (optional, helps if your beef's pretty tough)
03 -
15ml cornstarch
04 -
15ml peanut or regular oil
05 -
15ml soy sauce
→ Sauce
06 -
15ml cornstarch
07 -
10ml brown or white sugar
08 -
5ml dark soy sauce
09 -
30ml regular soy sauce
10 -
30ml Shaoxing rice wine or dry sherry
11 -
120ml chicken or beef stock
→ Veggies & Flavor Boosters
12 -
60ml water
13 -
10ml fresh ginger, chopped up small
14 -
3 cloves garlic, chopped up fine
15 -
15ml peanut or regular oil
16 -
1 head broccoli, broken into bite-sized florets
# Steps:
01 -
Scoop the beef and broccoli onto a big plate and serve hot. It's best if you eat it right away with a bowl of fresh steamed rice.
02 -
Toss the broccoli back into the pan, stir the sauce one more time, pour it all over everything, and let it bubble away over high heat. Stir until the sauce thickens up a bit and everything's coated and glossy, about a minute.
03 -
Quickly toss in your chopped garlic and ginger and fry them for a moment, just until they start to smell nice.
04 -
Crank your pan up to medium-high, add oil, and set the beef in a single layer. Let it sit without messing with it for 30 seconds till the first side is toasty brown. Flip and cook the other side for about 10 seconds so it gets some color, but still looks pink inside.
05 -
Pour 60ml water into a big nonstick pan and bring it to a boil over med-high. Drop your broccoli florets in, cover, and steam them just until they're bright green and tender, about a minute. Dump the broccoli onto a plate and blot the pan dry.
06 -
In a medium bowl, throw together stock, Shaoxing wine, both kinds of soy sauce, sugar, and cornstarch. Stir until everything is completely combined and no lumps remain.
07 -
Put your beef into a little bowl, add soy sauce, oil, cornstarch, and baking soda if you want. Give it a good mix with your hands. Let it chill in the fridge for ten minutes.
# Notes:
01 -
If you want really soft beef, mixing with baking soda before cooking does the trick. Always give your sauce a good stir before you pour it in, so the cornstarch spreads evenly.