Cassie's Kitchen/Cantonese/Entrées

芥兰牛肉Beef and Broccoli

The Weeknight Champion

"Tender beef, crisp broccoli, glossy sauce. Ready faster than delivery."

25Minutes
4Servings
2/5Difficulty

The Ingredients

The Beef (Velveted)

  • 1 lbFlank or sirloin, sliced thin against grain
  • 1 tbspSoy sauce
  • 1 tbspShaoxing wine
  • 2 tspCornstarch
  • 1 tspOil
  • ½ tspBaking sodaThe secret to tender beef

The Broccoli

  • 1 lbBroccoli florets

The Sauce

  • 3 tbspOyster sauce
  • 1 tbspSoy sauce
  • 1 tspDark soy sauce
  • 1 tspSugar
  • ½ cupBeef or chicken stock
  • 1 tbspCornstarch

Aromatics

  • 4 clovesGarlic, sliced
  • 1 inchGinger, sliced
  • 3 tbspVegetable oil

The Method

1

Mix beef with marinade ingredients. Let sit at least 15 minutes (up to overnight refrigerated).

2

Blanch broccoli in boiling salted water, 2 minutes. Drain, shock in ice water. Set aside.

3

Mix all sauce ingredients in a bowl.

4

Heat wok until smoking. Add oil, then beef in single layer. Sear 30 seconds, flip, sear 30 seconds more. Remove (still slightly pink inside).

Don't Overcook

The beef will cook more in the sauce. Take it out pink or you'll have shoe leather.

5

Add a splash more oil. Stir-fry garlic and ginger until fragrant (15 seconds).

6

Add sauce. Bring to bubble. Add broccoli, toss to coat.

7

Return beef. Toss everything until sauce is glossy and coats everything evenly. Serve immediately over rice.

Variations

Chinese Broccoli

Swap regular broccoli for gai lan (Chinese broccoli). More traditional, slightly bitter, excellent.

Chicken & Broccoli

Use chicken thigh instead of beef. Marinate the same way.

Spicy Version

Add 1 tablespoon chili garlic sauce or sambal to the sauce.