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Beef and Broccoli

Adapted from J. Kenji López-Alt

  • Beef and Marinade
  • 12 ounces skirt steak or other beef, sliced into ¼-inch pieces against the grain
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons Shaoxing wine
  • ¼ teaspoon MSG
  • 1 teaspoon cornstarch
  • A little more than a ¼ teaspoon baking soda
  • ½ teaspoon kosher salt (or ¼ teaspoon table salt)

  • Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 3 tablespoons oyster sauce
  • 1 ½ tablespoon sugar
  • 1 ½ tablespoon Shaoxing wine (separate)
  • ½ tablespoon cornstarch (separate)

  • Broccoli or Broccolini
  • 12 ounces broccoli or broccolini, florets separated and stems sliced on a sharp bias into 1-inch pieces (peel stems if they are tough)

  • Stir-Fry
  • 2 tablespoons high heat oil (peanut, soybean, etc.)
  • 3 teaspoons minced fresh garlic
  • 2 teaspoons minced fresh ginger (about ½-inch segment, minced)

Directions

For the Beef and Marinade: Combine beef with marinade ingredients in a medium bowl. Massage the marinade into the meat for at least 30 seconds. Set aside for 15 minutes or refrigerate up to overnight.

For the Sauce: Combine all sauce ingredients except Shaoxing wine and starch in a small bowl and stir together until homogenous. Set aside. Combine cornstarch with an extra tablespoon of water in a separate small bowl and stir with a fork until cornstarch is dissolved.

For the Broccoli: Heat a couple cups of salted water over high heat until boiling. Add broccoli, cover, and cook until tender-crisp, about 2 minutes (1 minute for broccolini). Drain and transfer to a plate to air-dry.

For the Stir-Fry: Heat wok over high heat until lightly smoking. Add 1 tablespoon oil and swirl to coat. Add beef, spread into a single layer and let it cook until lightly seared, about 30 seconds. Stir-fry until beef is mostly cooked through and only a few pink spots remain. Immediately add garlic and ginger and stir-fry until fragrant, 30 to 45 seconds longer.

Add Shaoxing wine by pouring it around the side of the wok. Stir sauce mixture and pour it in around the sides of the wok. Toss to combine. Add broccoli and toss to combine. Stir in the cornstarch slurry. Cook, tossing, until sauce thickens and the beef is cooked through, about 30 seconds longer. Adjust 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.