25 minutes
A classic Chinese dish featuring marinated beef and broccoli in a savory sauce, stir-fried to perfection.
Shaoxing Rice Wine
cups
Soy Sauce, divided
tablespoons
tablespoons
Beef, chuck or rib steak, thinly sliced against the grain
0 lb
Oyster sauce
cups
Chile-Garlic Sauce, adjust to taste
tablespoons
Neutral Oil, divided (canola, grapeseed, or peanut)
cups
Broccoli, florets cut and stems peeled & sliced
0 lb
tablespoons
1. Marinating the Beef
Combine rice wine, 2 tbsp soy sauce, and cornstarch in a large bowl. Add the beef slices, toss to coat evenly, cover, and marinate for 20 minutes.
2. Preparing the Sauce
In a small bowl, whisk together the remaining soy sauce, oyster sauce, and chile-garlic sauce. Thin with 1 tbsp water and set the sauce aside.
3. Stir-Frying the Beef
Heat 1/2 cup oil in a wok over high heat until hot and shimmering. Stir-fry half the beef until browned and crisp, about 2 minutes, then transfer to a plate. Repeat with the remaining beef, then set aside.
4. Cooking the Broccoli
Discard the oil and wipe the wok clean, then return to high heat with the remaining oil. Add broccoli, frying until charred in spots, about 2 minutes. Add 2 tbsp water, stir, and cook for another 2 minutes.
5. Combining and Finishing
Return the beef to the wok, pour in the sauce, and cook while stirring for 30 seconds. Add butter, toss for another 30 seconds until everything is well-coated and glossy.
Chicken
Add cooked noodles at the end, tossing to combine with the beef and broccoli for a complete one-pan meal.
Bell Peppers
Hoisin Sauce
For a Thai twist, add a spoonful of peanut butter and a dash of coconut milk to the sauce. Create a more Japanese-inspired sauce by incorporating a bit of miso paste and sake. For a Chinese regional variation, add a teaspoon of Sichuan peppercorns and a splash of Chinese black vinegar.
Choose a tender cut like flank steak, sirloin, or tenderloin and slice against the grain for tender, evenly cooked meat.
Have all ingredients prepped and within reach before cooking, as stir-frying is a quick process.
Create a balanced sauce with soy sauce, oyster sauce, sesame oil, sugar, and beef stock or water, adjusting flavors for a harmony of savory, sweet, and umami.
Marinate the beef in soy sauce, Shaoxing wine, cornstarch, and a bit of baking soda to tenderize and protect the meat during cooking.
Preheat the wok until smoking slightly before adding oil to prevent sticking and achieve 'wok hei'.
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