Beef and Broccoli

Online recipe · as published / commonly shared

4 servings · Prep 5 min · Cook 15 min · Marinating 20 min · Total 40 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

The Chinese-American takeout dish, cooked in a very hot wok. The card gives two methods: over charcoal or on a burner.

In a bowl, combine the beef with 1 tablespoon soy sauce and 1 tablespoon Shaoxing wine:

1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips

1/4 cup soy sauce (divided)

1/4 cup Shaoxing wine or dry sherry (divided)

Toss to coat. Refrigerate at least 20 minutes, or up to 3 hours.

Combine the remaining soy sauce with the cornstarch; stir with a fork to form a slurry:

2 teaspoons corn starch

Add the remaining Shaoxing wine and:

1/3 cup low-sodium homemade or store-bought chicken stock

1/4 cup oyster sauce

1 tablespoon sugar

1 teaspoon sesame seed oil

Set aside. Combine the garlic, ginger, and scallion whites:

2 medium cloves garlic, finely minced (about 2 teaspoons)

2 teaspoons finely minced fresh ginger

3 scallions, whites finely sliced, greens cut into 1/2-inch segments, reserved separately

To Grill With a Wok Insert

Light one chimney full of charcoal. When lit and covered with gray ash, pour out and pile coals in the center of the cooking grate. Place Weber 8835 Gourmet BBQ System Hinged Cooking Grate on the grill; set the wok in the center. Add the oil and heat until smoking:

4 tablespoons vegetable, peanut, or canola oil

Add the beef; stir and toss about 1 minute until lightly charred but still pink in spots. Push beef to the sides. Add:

1 pound broccoli florets (about 1 1/2 quarts)

Stir in the center until lightly charred, about 30 seconds. Toss with beef; push up the sides. Add:

garlic, ginger, and scallion whites

Push all into the center, tossing and stirring, about 30 seconds longer. Cook until the beef is cooked through and the broccoli is just barely tender but still crunchy. Stir and pour in:

the sauce

It should boil at once. Add:

scallion greens

Toss to coat until lightly thickened, about 30 seconds. Transfer to a platter and serve.

To Cook On A Burner

Heat 1 tablespoon oil in a wok over high heat until smoking. Add half the beef; cook without moving until well seared, about 1 minute. Stir and toss until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon oil and the remaining beef; add to the same bowl. Wipe out the wok.

Add 1 more tablespoon oil; heat over high heat until smoking. Add half the broccoli; cook until crisp-tender and lightly charred, about 1 minute. Transfer to the bowl with the beef. Repeat with the remaining oil and broccoli. Return the wok to high heat until smoking. Return beef and broccoli. Add:

garlic, ginger, and scallion whites

Toss and stir until fragrant, about 30 seconds. Add:

the sauce

Add:

scallion greens

Toss and stir constantly until lightly thickened, about 45 seconds longer. Transfer to a platter and serve.

Citations

Serious Eats · Chinese-American Beef and Broccoli With Oyster Sauce: https://www.seriouseats.com/chinese-american-beef-and-broccoli-with-oyster-sauce-recipe
TikTok: https://www.tiktok.com/search?q=Beef+and+Broccoli
web writeups: https://www.google.com/search?q=Beef+and+Broccoli+recipe

Cookbook ancestor

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Reference: The Wok: Recipes and Techniques by J. Kenji López-Alt (2022). Publisher: W. W. Norton & Company, 2022 edition, hardcover, ISBN 978-0393541212.

We put this together for personal use. See the citations. This is not a cookbook reprint.