Beef and broccoli with the beef stays tender.
Shaoxing wine is essential; dry sherry substitutes but isn't the same. If you don't have a wok, use the largest skillet you have and work in smaller batches.
Dark soy sauce adds color; don't substitute more light soy or dish will be too salty. Serve immediately; this dish doesn't hold well.
Ingredients
Scale
Measurement units
- 1 lb Flank steak, sliced thin against the grain
- 1 Egg white
- 1 tbsp Cornstarch (for velveting)
- 1 tbsp Light soy sauce (for marinade)
- 1 tbsp Shaoxing wine (for marinade)
- ¼ tsp White pepper
- 4 tbsp Vegetable oil
- 1 lb Broccoli florets
- 5 Garlic cloves, minced
- 1 ½ tbsp Fresh ginger, minced
- 2 tbsp Shaoxing wine (for wok)
- 2 tbsp Light soy sauce (for sauce)
- 1 tbsp Dark soy sauce
- 2 tbsp Oyster sauce
- ¼ cup Chicken stock
- ½ tsp Sugar
- 2 tsp Cornstarch (for sauce)
- 1 tsp Toasted sesame oil
Ingredients
Scale
Measurement units
- 1 lb Flank steak, sliced thin against the grain
- 1 Egg white
- 1 tbsp Cornstarch (for velveting)
- 1 tbsp Light soy sauce (for marinade)
- 1 tbsp Shaoxing wine (for marinade)
- ¼ tsp White pepper
- 4 tbsp Vegetable oil
- 1 lb Broccoli florets
- 5 Garlic cloves, minced
- 1 ½ tbsp Fresh ginger, minced
- 2 tbsp Shaoxing wine (for wok)
- 2 tbsp Light soy sauce (for sauce)
- 1 tbsp Dark soy sauce
- 2 tbsp Oyster sauce
- ¼ cup Chicken stock
- ½ tsp Sugar
- 2 tsp Cornstarch (for sauce)
- 1 tsp Toasted sesame oil
Instructions
Velvet the beef
In a bowl, combine sliced beef with egg white, cornstarch, light soy sauce, Shaoxing wine, and white pepper. Mix well with your hands until beef is evenly coated and slightly tacky. Refrigerate 15 to 20 minutes.
Equipment
- small bowls
Ingredients
- flank steak, sliced thin (1 lb)
- egg white (1 whole)
- cornstarch (1 tbsp)
- light soy sauce (1 tbsp)
- Shaoxing wine (1 tbsp)
- white pepper (¼ tsp)
Mix the sauce
In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, chicken stock, sugar, and cornstarch until smooth. Set aside.
Equipment
- small bowls
Ingredients
- light soy sauce (2 tbsp)
- dark soy sauce (1 tbsp)
- oyster sauce (2 tbsp)
- chicken stock (¼ cup)
- sugar (½ tsp)
- cornstarch (2 tsp)
Blanch the broccoli
Bring a pot of salted water to boil. Add broccoli florets and cook 90 seconds until bright green and barely tender. Drain, rinse briefly with cold water to stop cooking, and set aside.
Ingredients
- broccoli florets (1 lb)
Sear the beef
Heat wok over high heat (400-450°F surface) until smoking. Add 2 tablespoons oil and swirl to coat. Add half the beef in a single layer. Let sear undisturbed 45 seconds, then stir-fry 30 to 45 seconds more until just cooked. Transfer to a plate. Repeat with 1 tablespoon oil and remaining beef.
Equipment
- wok or large skillet
- wok spatula
Ingredients
- vegetable oil (3 tbsp)
Cook aromatics and deglaze
Add remaining 1 tablespoon oil to wok. Add garlic and ginger, stir-fry 20 seconds until fragrant. Pour Shaoxing wine around the edges of the wok and let it sizzle and mostly evaporate, about 15 seconds.
Equipment
- wok or large skillet
Ingredients
- vegetable oil (1 tbsp)
- garlic cloves (5 cloves), minced
- fresh ginger (1 ½ tbsp), minced
- Shaoxing wine (2 tbsp)
Combine and finish
Return beef to wok along with blanched broccoli. Give sauce a stir and pour into wok. Toss everything together over high heat (400-450°F surface) until sauce thickens and glazes the beef and broccoli, 45 seconds to 1 minute. Remove from heat, drizzle with sesame oil, toss once more, and serve immediately.
Equipment
- wok or large skillet
Ingredients
- toasted sesame oil (1 tsp)
Before you cook
Cook notes
- • Shaoxing wine is essential; dry sherry substitutes but isn't the same.
- • Dark soy sauce adds color; don't substitute more light soy or dish will be too salty.
- • If you don't have a wok, use the largest skillet you have and work in smaller batches.
- • Serve immediately; this dish doesn't hold well.
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