Beef and Broccoli
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup Shaoxing rice wine, dry sherry or sake
- 3tablespoons plus 2 teaspoons soy sauce
- 1tablespoon cornstarch
- 1pound beef — chuck or rib steak — sliced thin against the grain
- ¼cup oyster sauce
- ½tablespoon chile-garlic sauce, or to taste
- ½cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
- 1pound broccoli, the head cut into florets and the stems peeled and cut into planks
- 2tablespoons unsalted butter
Nutritional analysis per serving (4 servings)
404 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 35 grams protein; 1428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
- Step 2
To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
- Step 3
Heat the ½ cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
- Step 4
Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
- Step 5
Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.
Private Notes
Comments
"When the oil is hot and shimmering,"... add a slab of ginger and a smashed garlic clove.
Anna Kao, a locally famous chef and restaurateur in Pittsburgh taught me that freezing the beef for half an hour makes it much easier to slice thinly.
Ah yes, the Chinese diaspora produced some interesting variations. My Chinese parents escaped the advancing Japanese army in the late 30's and took the Peter Maersk merchant ship to Guatemala. My mother had to adapt her Chinese cooking to the locally available ingredients. Instead of rice wine, for example, she used rum. She would stir-fry the broccoli with julienned ginger. It's really good with ginger! A variation is to use chicken instead of beef, and omit the oyster sauce.
I love Chinese American food, and this recipe is very close to my childhood favorite! Agree: used less oil and low sodium soy. Mine was still a tad too salty, so maybe low sodium oyster sauce too. If you love also Chinese American food, try Kay Chun’s Egg Foo Young and Julia Moskin’s Chinese Style BBQ spare ribs. Delicious!
Microwave broccoli before then add.
One of my favorite weeknight dishes. Let the beef stay untouched in the very hot wok for at least a minute before stirring for crispier beef!