Stir-Fried Beef with Broccoli

---
title: Stir-Fried Beef with Broccoli
description: "Beef stir-fried with broccoli in a garlicky oyster sauce, rooted in the Chinese dish made with gai lan."
servings: 4
total time: 30 minutes
prep time: 15 minutes
cook time: 15 minutes
tags: [stir-fry, beef, broccoli, chinese, dinner, main]
cuisine: Chinese
difficulty: intermediate
---

== Beef ==

Place the @beef{1%pound} (skirt, flank, hanger, or flap, sliced for stir-fries) in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine-mesh strainer and press on the beef with your hands to remove excess water.

Return the beef to the bowl, add the @baking soda{0.5%tsp}, and vigorously massage it into the meat, lifting, throwing, and squeezing about for ~{30%seconds} to ~{1%minute}.

Add the @kosher salt{0.5%tsp}, @light soy sauce{1%tsp}, @Shaoxing wine{1%tsp}, @sugar{0.5%tsp}, @sesame oil{1%tsp}, and @cornstarch{0.5%tsp}. Roughly work the marinade into the meat for at least ~{30%seconds}. Set aside to marinate for at least ~{15%minutes} and up to overnight.

== Sauce ==

Combine the @light soy sauce{1%tbsp}, @dark soy sauce{1%tbsp}, @oyster sauce{3%tbsp}, @sugar{1%tbsp}, and @Shaoxing wine{2%tbsp} in a small bowl. Stir with a fork until the sugar is dissolved and no lumps remain.

Combine the @cornstarch{2%tsp} and @water{1%tbsp} in a separate small bowl and stir until the cornstarch is dissolved.

== Broccoli ==

Bring @water{1%quart} of lightly salted water to a boil in your #wok{}. Add the @broccoli{12%oz} (heads cut into bite-sized florets, stems peeled and cut on a bias into 1.5- to 2-inch segments), stir well, cover, and boil, shaking the pan occasionally, until bright green but still quite firm, about ~{1%minute}. Drain and spread into a single layer on a sheet tray or large plate.

== Before You Stir-Fry, Get Your Bowls Ready ==

Have the following arranged and ready near the wok:

a. Marinated beef
b. Blanched broccoli
c. @garlic{2%cloves} (minced, about 2 teaspoons)
d. @ginger{2%tsp} (minced fresh, about a half-inch segment)
e. Sauce
f. Cornstarch slurry
g. Empty bowl for cooked ingredients
h. Serving platter

== Stir-Fry ==

Rub a thin film of oil into the #wok{} and set over high heat until smoking. Add @neutral oil{1%tbsp} (peanut, rice bran, or other neutral oil) and swirl to coat. Add half of the beef and stir-fry until mostly cooked through and lightly browned in spots, about ~{1%minute}. Transfer to a large bowl. Wipe out the wok and repeat with another @neutral oil{1%tbsp} and the remaining beef.

> You may need a quick rinse under the sink if any excess beef marinade threatens to burn on the wok.

Wipe out the wok and return to high heat until lightly smoking. Add @neutral oil{1%tbsp} and swirl to coat. Add half of the broccoli and stir-fry until tender-crisp, about ~{1%minute}. Transfer to the bowl with the beef.

Wipe out the wok and return to high heat until lightly smoking. Add the remaining @neutral oil{1%tbsp} and swirl to coat. Add the remaining broccoli and stir-fry until tender-crisp, about ~{1%minute}. Return all the beef and broccoli to the wok along with the garlic and ginger. Stir-fry until fragrant, about ~{30%seconds}.

Stir the sauce and add to the wok, pouring it in around the edges. Stir the cornstarch slurry and add a splash. Cook, tossing, until the sauce thickens and everything is coated, about ~{30%seconds} longer.

> Adjust the sauce consistency with more cornstarch slurry if it is too thin or a splash of water if it is too thick.

Transfer to a serving platter and serve immediately with steamed white rice.