Stir-Fried Beef and Broccoli

Name: Stir-fried Beef and Broccoli
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 3 ⁄ 4 lb. flank steak, cut into 2" wide strips, 1/4" thick; 2 tbsp. soy sauce; 2 tsp. plus 1 tbsp. Shao Hsing rice wine; 1 1 ⁄ 2 tsp. cornstarch; 1 tsp. sesame oil; 1 (1/2") piece ginger, peeled and minced; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. chicken broth; 2 tbsp. oyster sauce; 2 tsp. dark soy sauce; 2 tbsp. peanut oil; 12 oz. broccoli florets and stems, cut into 1/4" thick pieces, blanched; 1 tbsp. fermented black beans, rinsed and mashed; 1 clove garlic, minced 1 medium yellow onion, thinly sliced; Cooked white rice, for serving

Here’s the best way to make this easy American Chinese staple at home.

Serves
serves 4

BELLE MORIZIO

By Farideh Sadeghin

Updated on August 6, 2021

The New York Times once called Grace Young, author of Stir-Frying to the Sky's Edge, the “Stir-Fry Guru.” I‘d have to agree. She considers stir-frying “a form of culinary magic in which ingredients are transformed,” and this adaptation of her beef and broccoli is a great example. Mixed with soy sauce, ginger, and rice wine, the beef caramelizes slightly when it hits the hot wok, lending it a deeper, richer flavor. I like to blanch the broccoli florets first to cut down on stir-fry time, but you can toss them in raw if you don‘t want to bother. —Farideh Sadeghin, SAVEUR contributing editor

Ingredients

³⁄₄ lb. flank steak, cut into 2" wide strips, 1/4" thick
2 tbsp. soy sauce
2 tsp. plus 1 tbsp. Shao Hsing rice wine
1 ¹⁄₂ tsp. cornstarch
1 tsp. sesame oil
1 (1/2") piece ginger, peeled and minced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. chicken broth
2 tbsp. oyster sauce
2 tsp. dark soy sauce
2 tbsp. peanut oil
12 oz. broccoli florets and stems, cut into 1/4" thick pieces, blanched
1 tbsp. fermented black beans, rinsed and mashed
1 clove garlic, minced 1 medium yellow onion, thinly sliced
Cooked white rice, for serving

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Instructions

Step 1

Toss beef, soy sauce, 2 tsp. rice wine, cornstarch, sesame oil, ginger, salt, and pepper in a bowl. In a separate bowl, combine remaining rice wine, the chicken broth, oyster sauce, and dark soy sauce. Heat 1 tbsp. peanut oil in a 12" wok or nonstick skillet over high; cook black beans and garlic until fragrant, 30 seconds. Add beef in a single layer and cook, without stirring, about 1 minute; stir, and cook 2 minutes more. Transfer beef to a plate. Heat remaining peanut oil and cook onions until translucent, 2 minutes. Add broccoli and stir fry until heated through, 2 minutes; add beef and its juices plus reserved sauce. Cook an additional 1-2 minutes. Serve with rice.

Toss beef, soy sauce, 2 tsp. rice wine, cornstarch, sesame oil, ginger, salt, and pepper in a bowl. In a separate bowl, combine remaining rice wine, the chicken broth, oyster sauce, and dark soy sauce. Heat 1 tbsp. peanut oil in a 12" wok or nonstick skillet over high; cook black beans and garlic until fragrant, 30 seconds. Add beef in a single layer and cook, without stirring, about 1 minute; stir, and cook 2 minutes more. Transfer beef to a plate. Heat remaining peanut oil and cook onions until translucent, 2 minutes. Add broccoli and stir fry until heated through, 2 minutes; add beef and its juices plus reserved sauce. Cook an additional 1-2 minutes. Serve with rice.