Description
Skip the takeout and make your own restaurant-quality beef and broccoli at home in just 30 minutes! The sauce alone will make you wonder why you ever ordered delivery.
Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 Tbsp cornstarch
- 1 Tbsp soy sauce
- 1 Tbsp Shaoxing wine or dry sherry (optional)
- 1 tsp baking soda
- 1/4 cup (60ml) low-sodium soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp hoisin sauce
- 1 Tbsp brown sugar
- 1 tsp sesame oil
- 1/2 cup (120ml) beef broth or water
- 1 Tbsp cornstarch
- 4 cups (340g) broccoli florets
- 3 Tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 2 green onions, sliced (white and green parts separated)
- Steamed rice, for serving
Instructions
- Slice beef against the grain into thin strips. In a bowl, combine beef with 1 Tbsp cornstarch, 1 Tbsp soy sauce, Shaoxing wine, and baking soda. Mix well and marinate for 15 minutes.
- Bring water to a boil, add salt, and blanch broccoli for 45 seconds until bright green. Transfer to ice bath, then drain thoroughly.
- Whisk together 1/4 cup soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, beef broth, and 1 Tbsp cornstarch until smooth.
- Heat wok or large skillet over high heat. Add 2 Tbsp oil and sear marinated beef in a single layer for 30 seconds, then stir and cook 1-2 minutes more. Remove and set aside.
- In the same wok, add remaining oil, garlic, ginger, and white parts of green onions. Stir-fry 30 seconds until fragrant.
- Add blanched broccoli and stir-fry for 1 minute. Return beef to wok and toss to combine.
- Re-stir sauce mixture and pour into wok. Stir continuously as sauce thickens, about 1-2 minutes.
- Once sauce coats everything with a glossy sheen, sprinkle green onion tops over the dish and give a final toss.
- Serve immediately over steamed rice.