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Stir-fried Beef and Broccoli

Saveur logo Saveur 8/5/2021 Farideh Sadeghin
a plate of food with broccoli: This simple stir-fry is flavored with soy sauce, ginger, and rice wine. © Farideh Sadeghin This simple stir-fry is flavored with soy sauce, ginger, and rice wine.

The New York Times once called Grace Young, author of Stir-Frying to the Sky's Edge, the "Stir-Fry Guru." I'd have to agree. She considers stir-frying "a form of culinary magic in which ingredients are transformed," and this adaptation of her beef and broccoli is a great example. Mixed with soy sauce, ginger, and rice wine, the beef caramelizes slightly when it hits the hot wok, lending it a deeper, richer flavor. I like to blanch the broccoli florets first to cut down on stir-fry time, but you can toss them in raw if you don't want to bother. —Farideh Sadeghin, test kitchen director

a plate of food sitting on top of a wooden table: Sichuan Twice-Cooked Pork Belly © Matt Taylor-Gross Sichuan Twice-Cooked Pork Belly

Stir-fried Beef and Broccoli

Beef and broccoli is a stir-fry staple that's quick and easy to make at home.

Yield: serves 4

3⁄4 lb. flank steak, cut into 2" wide strips, 1/4" thick

2 tbsp. soy sauce

2 tsp. plus 1 tbsp. Shao Hsing rice wine

1 1⁄2 tsp. cornstarch

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1 tsp. sesame oil

1 (1/2") piece ginger, peeled and minced

Kosher salt and freshly ground black pepper, to taste

2 tbsp. chicken broth

2 tbsp. oyster sauce

2 tsp. dark soy sauce

2 tbsp. peanut oil

12 oz. broccoli florets and stems, cut into 1/4" thick pieces, blanched

1 tbsp. fermented black beans, rinsed and mashed

1 clove garlic, minced 1 medium yellow onion, thinly sliced

Cooked white rice, for serving

Toss beef, soy sauce, 2 tsp. rice wine, cornstarch, sesame oil, ginger, salt, and pepper in a bowl. In a separate bowl, combine remaining rice wine, the chicken broth, oyster sauce, and dark soy sauce. Heat 1 tbsp. peanut oil in a 12" wok or nonstick skillet over high; cook black beans and garlic until fragrant, 30 seconds. Add beef in a single layer and cook, without stirring, about 1 minute; stir, and cook 2 minutes more. Transfer beef to a plate. Heat remaining peanut oil and cook onions until translucent, 2 minutes. Add broccoli and stir fry until heated through, 2 minutes; add beef and its juices plus reserved sauce. Cook an additional 1-2 minutes. Serve with rice.

Making your favorite Chinese takeout dish at home is just as easy, and quicker to boot »


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