Name: Velvety Beef and Broccoli with Fragrant Ginger Soy Sauce
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 3/4 lb flank steak, thinly sliced against the grain; 1 tbsp low-sodium soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 1/2 tsp cornstarch; 1/2 tsp kosher salt; 2 tbsp vegetable oil, divided; 2 cups broccoli florets (about 1 small head); 1 medium carrot, peeled and sliced on the bias (optional, for color/texture); 3 cloves garlic, minced; 1-inch piece ginger, peeled and minced; 2 scallions, cut into 1-inch pieces; 1/2 tsp Sichuan peppercorns (optional, for subtle numbing spice); 2 tbsp oyster sauce; 1 tbsp soy sauce; 2 tsp dark soy sauce (for color, optional); 1 tsp sugar; 1/4 cup low-sodium chicken stock or water; 1/2 tsp toasted sesame oil; Cooked jasmine or medium-grain white rice, for serving

Velvety Beef and Broccoli with Fragrant Ginger Soy Sauce

SweetPumpkin9992

This recipe delivers the takeout-style beef and broccoli you crave, but with elevated technique and flavor. The beef is velveted for unrivaled tenderness, and a quick stir-fry with Sichuan peppercorn-infused oil adds subtle numbing spice and aromatic complexity. A glossy ginger-soy sauce brings everything together, coating crisp broccoli and juicy beef. A finishing splash of sesame oil and fresh scallions add brightness and depth. With its vibrant colors and layered textures, this dish is perfect for a cozy Ohio evening—rain or shine!

Ingredients

Instructions

In a medium bowl, combine beef slices with 1 tbsp soy sauce, Shaoxing wine, cornstarch, and salt. Toss to coat and let marinate for 10–15 minutes while prepping other ingredients. This velveting step keeps the beef tender and juicy.
Blanch broccoli florets in boiling water for 1 minute until bright green and just tender. Drain and set aside.
In a small bowl, mix oyster sauce, 1 tbsp soy sauce, dark soy sauce, sugar, and chicken stock. Set aside.
Heat a wok or large skillet over medium-high heat. Add 1 tbsp oil. When shimmering, add Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant. Remove peppercorns and discard, leaving the flavored oil in the pan.
Increase heat to high. Add marinated beef in a single layer. Let sear undisturbed for 1 minute, then stir-fry until just browned, about 1 more minute. Remove beef to a plate (it will finish cooking later).
Add remaining 1 tbsp oil to the pan. Add garlic, ginger, and white parts of scallions. Stir-fry 30 seconds until aromatic. Add carrot (if using) and blanched broccoli, stir-frying 1–2 minutes until vegetables are crisp-tender.
Return beef to the pan along with sauce mixture. Toss everything together, stir-frying until sauce thickens and coats the beef and broccoli, about 1–2 minutes.
Remove from heat, drizzle with sesame oil, and scatter green scallion tops over. Serve hot with steamed rice.