Beef and Broccoli

A lot of people are saying, “Cooking Asian food at home is intimidating” No, that’s not true at all. As I always say, if you have some right ingredients and a little bit of technique, that’s a piece of cake. You don’t buy it? Then, let me prove it with this Beef and Broccoli.  

BEEF AND BROCCOLI (3-4 servings)

Ingredients:

• 1.1 lb (500g) flank steak (or any cut of beef)
• 4 cloves garlic
• 2 tsp (8g) grated ginger
• 2 green onions
• 1/3 carrot (60g)
• 1 broccoli florets, about 9 oz (250g) in total (or broccolini, asparagus, etc.)
• Small pinch of kosher salt
• 3 tbsp neutral-tasting oil, divided
• 1 tsp toasted sesame oil

Marinade:

• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
• 1/4 tsp white pepper (or black pepper)
• 1 tbsp cornstarch
• 1/2 tsp baking soda
• 1 tbsp neutral-tasting oil

Beef and Broccoli Sauce:

• 1 tbsp soy sauce
• 2 tbsp oyster sauce
• 1/2 tsp dark soy sauce
• 1 tbsp sugar
• 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
• 1 tsp chicken bouillon powder
• 5 tbsp water
• 1 tbsp cornstarch
• Small pinch of MSG (optional)

Instructions:

MARINATE BEEF

1. Cut the beef into bite-sized pieces. (Make sure to cut against the grain.) Transfer to a mixing bowl.

2. Add the soy sauce, shaoxing wine, white pepper, cornstarch, baking soda, and cooking oil. Give it a good massage. Cover and marinate in the fridge for 10 minutes.

PREP VEGETABLES

1. Smash 4 garlic cloves and finely chop them. Grate a small knob of ginger (2 tsp).

2. Thinly slice the green onions, separating the whites and greens.

3. Thinly slice the carrot. (Optionally, if you want to make it prettier, make some cuts in the carrot before you slice it.)

4. Cut the broccoli into bite-sized pieces. We need about 9 oz (250g) in total. 

MAKE SAUCE

In a small container, mix together the soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, water, cornstarch, and MSG (if using).

MAKE BEEF AND BROCCOLI

1. Bring a pot of water to a boil with a little bit of salt. Blanch the broccoli for 1 minute. Shock them in some ice water.

2. In a large wok (or pan), heat the oil (1 tbsp) over high heat. Once it gets nice and hot, add the beef. Spread it out and sear for 1 minute or until the beef is nicely browned on the bottom. Flip and sear on the other side for another 1 to 2 minutes or until the beef is cooked. Remove from the wok and set aside.

3. To the same wok, add 2 tablespoons of cooking oil and heat it over medium heat. Once it’s heated, add the garlic, ginger, and white parts of the green onions. Saute for 1 minute or until fragrant.

4. Increase the heat to medium-high. Add the carrot and broccoli. Stir-fry for another 1 minute.

5. Increase the heat to high. Add the beef back in and toss it around for 1 more minute. Add in the sauce and give it a good stir for 1 to 2 minutes or until the sauce is thickened.

6. Turn the heat off. Add the sesame oil (1 tsp) and remaining green onions. Give it a final mix. Place it on a serving plate. Serve with hot rice. Enjoy!

WATCH FULL VIDEO

More Chinese Take-Out Recipe You’ll Love:

• Mongolian Ground Beef
• Tofu and Broccoli
• Chicken Chow Mein
• Beijing Beef
• Kung Pao Chicken
• Lo Mein
• Sesame Chicken

Beef and Broccoli

Recipe by Aaron and Claire

Servings

4

servings

Ingredients

• 1.1 lb (500g) flank steak (or any cut of beef)

• 4 cloves garlic

• 2 tsp (8g) grated ginger

• 2 green onions

• 1/3 carrot (60g)

• 1 broccoli florets, about 9 oz (250g) in total (or broccolini, asparagus, etc.)

• Small pinch of kosher salt

• 3 tbsp neutral-tasting oil, divided

• 1 tsp toasted sesame oil

• Marinade:

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)

• 1/4 tsp white pepper (or black pepper)

• 1 tbsp cornstarch

• 1/2 tsp baking soda

• 1 tbsp neutral-tasting oil

• Beef and Broccoli Sauce:

• 1 tbsp soy sauce

• 2 tbsp oyster sauce

• 1/2 tsp dark soy sauce

• 1 tbsp sugar

• 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)

• 1 tsp chicken bouillon powder

• 5 tbsp water

• 1 tbsp cornstarch

• Small pinch of MSG (optional)

Directions

• Marinate Beef
• Cut the beef into bite-sized pieces. (Make sure to cut against the grain.) Transfer to a mixing bowl.
• Add the soy sauce, shaoxing wine, white pepper, cornstarch, baking soda, and cooking oil. Give it a good massage. Cover and marinate in the fridge for 10 minutes.
• Prep Vegetables
• Smash 4 garlic cloves and finely chop them. Grate a small knob of ginger (2 tsp).
• Thinly slice the green onions, separating the whites and greens.
• Thinly slice the carrot. (Optionally, if you want to make it prettier, make some cuts in the carrot before you slice it.)
• Cut the broccoli into bite-sized pieces. We need about 9 oz (250g) in total.
• Make Sauce
• In a small container, mix together the soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, water, cornstarch, and MSG (if using).
• Make Beef and Broccoli
• Bring a pot of water to a boil with a little bit of salt. Blanch the broccoli for 1 minute. Shock them in some ice water.
• In a large wok (or pan), heat the oil (1 tbsp) over high heat. Once it gets nice and hot, add the beef. Spread it out and sear for 1 minute or until the beef is nicely browned on the bottom. Flip and sear on the other side for another 1 to 2 minutes or until the beef is cooked. Remove from the wok and set aside.
• To the same wok, add 2 tablespoons of cooking oil and heat it over medium heat. Once it’s heated, add the garlic, ginger, and white parts of the green onions. Saute for 1 minute or until fragrant.
• Increase the heat to medium-high. Add the carrot and broccoli. Stir-fry for another 1 minute.
• Increase the heat to high. Add the beef back in and toss it around for 1 more minute. Add in the sauce and give it a good stir for 1 to 2 minutes or until the sauce is thickened.
• Turn the heat off. Add the sesame oil (1 tsp) and remaining green onions. Give it a final mix. Place it on a serving plate. Serve with hot rice. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml