Beef with Broccoli
Serve this restaurant favorite on a bed of white rice or noodles, accompanied by a few fortune cookies.
Serves: 4Hands-on: 15 minutesTotal: 1 hour 25 minutesDifficulty: Easy
- 1⁄2 cup beef broth
- 1 Tbsp. soy sauce
- 1 Tbsp. oyster sauce
- 3 Tbsp. Chinese rice wine or dry sherry, divided
- 1 tsp. sugar
- 1 tsp. sesame oil
- 1⁄4 tsp. ground black pepper
- 3 1⁄2 tsp. cornstarch, divided
- 1⁄2 tsp. baking soda
- 1 lb. inside round beef steak, cut into 2-inch strips
- 6 broccoli stalks with florets
- 1⁄4 medium red onion, peeled and chopped
- 1 1⁄2 cups vegetable oil
- 2 garlic cloves, peeled and minced
- In a bowl, whisk together beef broth, soy sauce, oyster sauce, 2 tablespoons rice wine, sugar, sesame oil, and pepper until combined. Whisk in 2 teaspoons cornstarch. Set aside.
- In a separate bowl combine remaining 1 tablespoon rice wine, remaining 1 1⁄2 teaspoons cornstarch, and baking soda. Add beef and marinate for 1 hour.
- Blanch the broccoli by plunging into boiling water for about 3 minutes. Drain thoroughly. Separate the florets and the stalks. Cut the stalks into spears along the diagonal.
- Add oil to a preheated wok or medium skillet. When oil is hot, velvet the beef by adding it to the hot oil just until beef changes color, and quickly removing from the wok. Drain the beef on paper towels.
- Remove all but 2 tablespoons oil from the wok. Add garlic and stir-fry briefly until aromatic. Add broccoli. Stir-fry for a minute and then add red onion. Stir-fry broccoli until it turns bright green and the red onion until it is soft and translucent.
- Give the brown sauce a quick stir. Push the vegetables up to the sides and add the sauce into the middle of the wok. Turn up the heat and bring the sauce to a boil, stirring vigorously to thicken. Add the beef back into the wok. Mix everything through and serve hot.