Beef and Broccoli Stir-Fry – Tender, Saucy, and Packed with Umami

• For the Beef Marinade
• 1 tsp light soy sauce
• 1 tsp Shaoxing wine
• 1/4 tsp kosher salt
• 1/2 tsp sugar
• 1/2 tsp cornstarch
• 1/2 tsp baking soda
• Pinch white pepper
• 1 tsp neutral oil (peanut, canola, or grapeseed; sesame oil can work as well)
• 1 lb skirt steak, sliced thinly for stir-fries
• For the Sauce
• 1 tbsp light soy sauce
• 2 tsp dark soy sauce
• 2 tbsp Shaoxing wine
• 2 tbsp oyster sauce
• 1 tbsp sugar
• 2 tsp cornstarch + 1 tbsp water (for thickening; add 30–60 seconds after the meat is sauced and cooked until thickened)
• 1 tsp sesame oil (drizzle over the stir-fry after removing from heat or just before serving)
• 1–2 tsp honey, optional, to taste (drizzle over the stir-fry after removing from heat if more sweetness is required)
• For the Vegetables and Cooking
• 8–12 oz broccoli or broccolini
• 1 onion, cut into wedges (not traditional for this dish but delicious)
• 4½ tbsp neutral oil such as rice bran
• 3 garlic cloves, minced or pressed
• 1-inch knob of ginger, cut into matchsticks

Instructions

1. Beef Preparation

   1

   Chill the skirt steak slightly (20–30 minutes in the freezer if needed). Slice it very thinly against the grain (about 1/8 inch or 3mm) at a slight angle. Sprinkle the meat with cornstarch and baking soda, then massage it with your fingers (I wear a disposable plastic glove for this job) well to make it tender. Add the rest of the marinade ingredients and let it marinate at room temperature for 30 minutes. Alternatively, you can refrigerate the marinated beef for a couple of hours.

2. Broccoli Preparation

   2

   For the broccoli or broccolini: Cut the heads into bite-sized florets. Slice the stems on a 1½-inch (4cm) bias. Parboil in boiling water for about 1 minute, until bright green. Drain and set aside. For the onion: Cut it into wedges.

3. Sauce

   3

   In a small bowl, mix together 1 tbsp (15ml) light soy sauce, 2 tsp (10ml) dark soy sauce, 2 tbsp (30ml) Shaoxing wine, 2 tbsp (30ml) oyster sauce, and 1 tbsp (13g) sugar. Set aside the 2 tsp (5g) cornstarch mixed with 1 tbsp (15ml) water separately for later. Have the sesame oil and optional honey ready for finishing.

4. Stir-Fry

   4

   Heat 1½ tbsp (23ml) oil in a large wok or skillet over high heat. Add half the onions and half the broccoli. Stir-fry for 1–2 minutes until lightly charred but still crisp. Remove to a plate. Repeat with the remaining onions and broccoli, using a little more oil if needed. Add another 1½ tbsp (23ml) oil and heat until shimmering. Stir-fry half the beef in a single layer, searing for 30 seconds, then flipping and stir-frying for another 30 seconds. Remove to a plate. Repeat with the remaining beef.

5. 5

   Return all the beef and vegetables to the wok. Pour in the sauce mixture and toss quickly. After about 30–60 seconds, stir in the cornstarch-water slurry to thicken. Turn off the heat. Drizzle 1 tsp (5ml) sesame oil and 1–2 tsp (5–10ml) honey (optional) over the stir-fry. Toss well and serve with steamed rice for a complete meal.