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15 Minute Beef & Broccoli

My fast and SUPER tasty beef & broccoli recipe is inspired by takeout but blows takeout flavor out of the water.
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Ingredients 

  • Makes 4 portions
  • 1 lb beef flank steak or sirloin, .5kg
  • 5 g or 1t soy sauce
  • 5 g or 1t shao-hsing chinese cooking wine, sub with dry sherry or white wine
  • 10 g or 2 1/4t sesame oil
  • 2 g or .5t sugar
  • 2 g or 3/4t corn starch
  • 2 g or .5t baking soda
  • 350 g broccolini or broccoli cut into small pieces, 12oz
  • ¼ large white onion, sliced
  • 10 g 3-5 cloves garlic, grated
  • 10 g or 1-1.5Tbsp ginger, grated
  • Stir fry sauce, see recipe below
  • Cornstarch slurry, 3g/1teas corn starch mixed with 30-40g water/couple of Tbsp
  • High smokepoint oil, canola, peanut, etc

STIR FRY SAUCE

  • 10 g or 2.5t sugar
  • 30 g or 1.75Tbsp soy sauce
  • 45 g or 2.5Tbsp oyster sauce, sub with hoisin
  • 30 g or 1.75Tbsp shao-hsing cooking wine, sub with dry sherry or white wine

Instructions 

  • Cut steak with the grain into 3 2.5”/6-7cm wide strips. Turn each strip 90 degrees and slice thinly on a bias. Pieces should be approx 1”x ⅛”x2” (2.5x.3x5cm).
  • Place sliced meat in a colander and rinse well with water.
  • Place rinsed and drained meat in a bowl and add soy sauce, cooking wine, sesame oil, sugar, corn starch, and baking soda. Mix well to coat.
  • NOTE: I use a seasoned 12” carbon steel wok which is recommended for the high heat of this recipe, but if you don’t have one, use a large cast iron or 12-14” nonstick at a lower temp (450F/230C).
  • Place pan over high heat to preheat to at least 550F/285C (mine was over 600F). Add a squeeze of oil around the outside of the wok. Add half of the marinated beef. Stir and toss to coat with the oil, moving it around/tossing often. Do this for about 60-90 sec or until browned and cooked about 80-90% through.
  • Transfer beef to a bowl, add another squeeze of oil followed by second half of raw/marinated beef to wok. Cook, stirring and tossing frequently for 60-90 sec.
  • Transfer to cooked beef bowl. Return wok to high heat. Add splash of water and wet towel with tongs to remove any stuck-on beef gunk from pan. Add squirt of oil followed by half of broccolini and half of onions. Stir and toss to cook for 60-90sec or until charred around the edges and are tender but still snappy.
  • Transfer to bowl with cooked beef. Return wok to high heat, add squeeze of oil and the rest of the broccolini and onions, cook for 60-90 sec. Add garlic and ginger, moving/stirring constantly. Add previously stirfried beef and veg. Toss to combine for about 15-20 sec.
  • Add stirfry sauce (recipe above) around inside edges of wok. Add 2-3 spoons of cornstarch mixture. Toss and stir together to combine. Serve with rice.
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