Chinese · Lunch or dinner

Beef and Broccoli

Velveted flank steak, charred broccoli and glossy oyster-soy.

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Beef and Broccoli, plated, photographed from above.
Prep
20 min
Cook
10 min
Makes
4 servings
Skill
Comfortable
Heat
Mild, adjustable
Contains shellfish Contains soy Contains gluten Contains sesame
Maui says

Freeze the flank steak 20 min before slicing - firm meat slices way thinner and more evenly. Thin slices = tender stir-fry.

Ingredients

Everything below makes 4 servings.

  • 1¼ lbflank steaksliced thin against the grain into 2-inch strips
  • 2 tbspcornstarch
  • 3 tbspsoy sauce
  • 1 tbspShaoxing wine
  • 2 tbspoyster sauce
  • 1 tspsugar
  • 1 tsptoasted sesame oil
  • ½ cupbeef stock
  • 1 lbbroccoli floretscut into bite-size florets
  • 4garlic clovesminced
  • 1 tbspfresh gingerminced
  • 3scallionscut into 1-inch pieces
  • 3 tbspneutral oil

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

  • 420calories
  • 34gprotein
  • 18gcarbs
  • 22gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start
  1. Slice beef across the grain into 1/4-inch strips. Toss with 1 tbsp soy sauce, Shaoxing wine, and 1 tbsp cornstarch. Let marinate 15 min.
  2. Cut broccoli into bite-size florets.
  3. In a small bowl, whisk remaining 2 tbsp soy sauce, oyster sauce, sugar, sesame oil, beef stock, and 1 tbsp cornstarch. This is your sauce.
  4. Mince garlic and ginger. Cut scallions.
1

Blanch broccoli

Heat oil in wok over high. Add broccoli plus 2 tbsp water and a pinch of salt. Cover and steam-fry 2 minutes until crisp-tender and bright green. Transfer to a plate.

2 min · hands on
2

Sear beef

Wipe out wok. Add oil and crank to high. Spread beef in a single layer. Don't move for 1 minute, then stir-fry 1-2 minutes more until just browned - slightly pink inside is fine, it'll finish in the sauce.

3 min · hands on
3

Aromatics

Push beef to one side. Add garlic and ginger to the empty spot, stir-fry 30 seconds until fragrant, then toss everything together.

1 min · hands on
4

Sauce and finish

Stir the sauce (cornstarch settles fast), pour it in, and toss for 60 seconds until it thickens to a glossy glaze. Return broccoli and add scallions, toss one more time.

1 min · hands on
5

Serve

Plate over hot rice. Spoon extra sauce on top.

1 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of flank steak Sirloin tip

Slice the same way against the grain; cook time unchanged.

Instead of flank steak Chicken thighs

Cube chicken; velvet the same way; sear 3 min instead of 1-2. Adds about 2 minutes.

Instead of flank steak Extra-firm tofu

Press 10 min, cube, dredge in cornstarch, sear hard for crisp edges. Adds about 5 minutes.

Instead of steamed jasmine rice Brown rice

Start brown rice before prep. Adds about 25 minutes.

What keeps

Keeps 3 days. Broccoli softens overnight - if that bothers you, store stir-fry and broccoli separately and combine in the reheat pan.

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