Beef with Chinese broccoli recipe
Tender beef with crisp Chinese broccoli (gai lan) in a rich garlic oyster sauce. This easy Cantonese stir-fry shows you how to get perfect texture every time.
Servings: 4 servings
Equipment
- 1 Splatter guard optional
Ingredients
For the beef:
- 1.25 lb. skirt steak or sirloin tip, flank, flap, or sirloin steak
- 1 tbsp soy sauce or 1.5 tbsp coconut aminos
- ½ tbsp fish sauce optional but adds extra umami
- ⅛ tsp black pepper
- ½ tsp baking soda
- 2 tsp olive oil
- 2 tsp toasted sesame oil
- 2-2.5 tbsp water
- 1.5 tbsp starch tapioca or potato starch
Aromatics and veggies:
- 1 oz garlic clove finely minced (5-6 large)
- 0.4 oz ginger finely minced (1.5 tbsp minced)
- 1 lb. Chinese broccoli
- 2.5 tbsp avocado oil divided
Beef broccoli sauce:
- 1.5 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- ¼ tsp ground white pepper
- 1 tsp toasted sesame oil
- ½ cup chicken stock
- 1 tbsp Chinese cooking wine or dry sherry
- 2 tsp starch
Instructions
Beef prep:
- Thinly slice beef: Hold your knife at a 45-degree angle to create wider, flatter slices. Slice the beef against the grain into thin pieces, about ⅛-inch thick.
- Tenderize and marinate: In a bowl, add the beef and season with everything from soy sauce to sesame oil. Add the water little by little, massaging the beef until fully absorbed. Sprinkle in the starch and mix until evenly coated. Cover and marinate in the fridge for 15 minutes, or up to 1 day in advance.
Chinese broccoli prep:
- Trim off the dry ends (about ¼ inch, depending on freshness). Make a slice to separate the stems from the leafy parts. Slice the stems at a 45-degree angle so they cook faster. Cut the leafy sections into 2 parts if long. Keep the stems in one pile and the leaves another. Rinse, drain well, and shake off excess water.
Aromatics and sauce prep:
- Finely mince the garlic and ginger. Mix the sauce in a bowl and set aside.
Sear the beef:
- Preheat a large 12-inch sauté pan or wok over medium heat with 1 tbsp oil until shimmering. Turn heat up to medium-high. Add the beef and spread into a single layer. You should hear a strong sizzle—if not, increase the heat.
- Sear undisturbed for about 2 minutes, until browned on the bottom. Flip and sear the other side for 30 seconds to 1 minute. Transfer the beef out (including juices). It should be almost cooked through.
Saute aromatics:
- While the pan is still hot, reduce the heat to medium, add the remaining 1.5 tbsp oil. Saute garlic and ginger with a small pinch of salt and saute for about 15 seconds, until fragrant.
Add the broccoli:
- Turn heat to medium-high. Add the stems first and sauté for about 1 minute, until bright green but still crisp. Add the leafy parts and toss for 1–1.5 minutes, until wilted and vibrant. (It may look like a lot at first, but it cooks down quickly.)
Combine:
- Beef and the sauce: Return the beef to the pan. Stir the sauce again before pouring it in. Keep the heat at medium-high or higher.Toss for 15–20 seconds, until the sauce lightly thickens. Turn off the heat.
Serve:
- Transfer to a large serving plate. Serve hot with rice or fried rice!
Notes
- Cookware: Use a large sauté pan or wok. A 12-inch (31 cm) pan works best.
Use a splatter guard (not a lid): A lid traps moisture and makes the stir-fry soggy. - Best beef cuts: Flank, skirt, sirloin tip, or flap steak. These are easier to slice thin and stay tender.
- Knife tip: A sharp boning knife works well for thin, controlled slicing.
- Slicing technique: Always slice against the grain at a 45-degree angle for tender yet thin bites.
- Heat matters: The pan should be hot enough to maintain a steady sizzle throughout cooking.
- Chinese broccoli substitute: use 2 bundles of broccolini instead.
- Make ahead:
- You can slice and marinate the raw beef (velveted beef) up to 1–2 days in advance. Keep it in a sealed container in the fridge until ready to cook.
- You can also freeze the raw velveted beef (flash freeze flat in a freezer bag) up to 2 months. Defrost overnight in the fridge.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 438kcal | Carbohydrates: 17g | Protein: 38g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 1470mg | Potassium: 531mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2014IU | Vitamin C: 106mg | Calcium: 111mg | Iron: 4mg
