Beef with Broccoli

Beef with broccoli is a more Americanized version of a classic Chinese stir-fry. It can be prepped with pretty much the same technique as this stir fry recipe. The main differences are that it uses broccoli, which is more common in the US than in Asia, and the sauce is a brown beef-stock-based sauce rather than the saltier oyster sauce.

That other recipe has more detail on stir frying including various tips, so check that out too. I won't go into as much detail this time around since this recipe is very similar.

Ingredients

• 1 1/2 lb flank steak, sliced into 1/8 to 1/4 inch slices across the grain
• 1 large or 2 small broccoli heads
• 4 cloves of garlic, minced
• 4 tbsp cooking oil

Marinade

• 3 tbsp shaoxing rice wine
• 3 tbsp soy sauce
• 1.5 tbsp sesame oil
• 1.5 tbsp corn starch

Sauce

• 3/4 cup beef broth
• 4 tsp oyster sauce
• 1 tsp soy sauce
• 1/2 tsp sugar
• 1 tbsp corn starch

If you want extra sauce you can increase these amounts, as long as you keep the ratio the same.

Directions

1. Slice your meat into 1/4 to 1/8 slices across the grain.
2. Add the marinade ingredients - shaoxing rice wine, soy sauce, sesame oil, and corn starch - to the beef. Use your hands to combine and ensure that the beef is evenly coated and the corn starch has dissolved into the liquid.
3. Cover the meat with plastic wrap and refrigerate for 30 minutes.
4. While your meat is marinating, slice the broccoli into bite-sized florets. If any of the florets have particularly thick stems, you can slice in half lengthwise through the stem to help them cook faster.
5. Combine the beef broth, oyster sauce, soy sauce, sugar, and corn starch to make the sauce. Stir to combine and set aside for now.
6. Heat 3 tbsp of the cooking oil in a wok and heat on very high heat. Add 3 cloves worth of minced garlic and heat until fragrant.
7. Stir fry the beef continuously until the beef is mostly cooked (medium well).
8. Remove the beef and clean out your wok if you need to.
9. Heat 1 tbsp of cooking oil on high heat. Add the remaining 1 clove of minced garlic.
10. Stir fry the broccoli until the florets are singed and the stems have softened. You want the broccoli to soften somewhat but still have a bit of a crunch.
11. Add the beef back in with the broccoli.
12. Stir the sauce a bit, and add into the wok.
13. Cook until the sauce is simmering and thickened.
14. Remove from heat and serve over rice.