Beef and Broccoli

Beef and Broccoli

I make this at least twice a month. I've found no better version than this, and wanted to make sure I stashed a copy here...

Original came from: I did some editing and minor changes to simplify measuring and cooking, and my flavor/cooking preferences...


For the beef and marinade:

  • 1 pound flank steak (sliced 1/4-inch thick). Hint, take flank steak, cut 3 equal slices with the grain, then cut each slice against the grain at an angle.
  • 1/4 teaspoon baking soda (optional)
  • 3 Tablespoons water
  • 1 heaping teaspoon cornstarch
  • 2 teaspoons vegetable oil
  • 1 teaspoon oyster sauce

For the sauce:

  • 1 cups beef stock (or chicken, if you don't have beef)
  • 1 teaspoons granulated sugar (or brown sugar) - optional
  • 2 Tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 1 Tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 2 Tablespoons cornstarch, mixed with 3 Tablespoons water in a separate bowl
  • 1/8 teaspoon white pepper

For the rest of the dish:

  • 4 cups broccoli florets
  • 3 Tablespoons vegetable oil
  • 2 cloves garlic (grated/minced)
  • 1/2 teaspoon ginger (grated/minced)
  • 1 Tablespoon Shaoxing wine


  • In a bowl add ¼ teaspoon baking soda, 1 heaping teaspoon cornstarch, 2 teaspoons oil, 1 teaspoon oyster sauce and 3 tablespoons water. Add beef and fully coat. Set aside to marinate for at least 30 minutes, up to 24 hours.
  • Make the sauce mixture by mixing together the 1-1/3 cups chicken stock, 1 tsp sugar, 2 Tbsp soy sauce, 1 tsp dark soy sauce, 1 Tbsp oyster sauce, ½ tsp sesame oil, 2 Tbsp cornstarch and ⅛ tsp white pepper. Set aside.
  • Bring a pot of water to a boil and blanch the broccoli for 30 to 60 seconds (depending on whether you like broccoli crunchy or a little soft). Drain and set aside.
  • Heat the wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
  • Set the wok over medium-low heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok. Be very careful not to burn the garlic/ginger, especially if grated.
  • Set wok to medium, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer while stirring. Slowly stir in the cornstarch slurry, allow it to simmer and thicken for 30 seconds.
  • Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of stock or water.
  • Optionally sprinkle with some sesame seeds for presentation.