A real Eatsë dinner
Beef and Broccoli Stir-Fry with Oyster Sauce and Chili Flakes
Per serving 865 kcal · 76g protein · 20g carbs · 53g fat
Ingredients
- 600 g flank steak, thinly sliced against the grain
- 450 g broccoli, cut into small florets
- 4 garlic cloves, sliced
- 35 ml soy sauce, divided
- 5 ml dark soy sauce
- 60 ml oyster sauce
- 15 ml Shaoxing rice wine
- 15 ml sesame oil, divided
- 8 g (1 tbsp) cornstarch
- 8 g (2 tsp) sugar
- 60 ml beef stock
- 35 ml neutral oil, divided
- 3 g chili flakes
Steps
- Slice the flank steak against the grain into thin 3 to 4mm strips. Toss with 15ml of the soy sauce, the Shaoxing wine, cornstarch, and 5ml of the sesame oil. Marinate 20 minutes at room temperature.
- Cut the broccoli into small florets. Blanch in salted boiling water for 90 seconds, then drop into ice water to stop the cooking. Drain and set aside.
- Whisk the sauce: oyster sauce, the remaining 20ml soy sauce, 10ml sesame oil, sugar, dark soy, and beef stock.
- Heat a cast-iron skillet over the highest heat for 2 to 3 minutes, until smoking. Add 20ml neutral oil. Sear the beef in two batches, single layer, 1 to 2 minutes without moving, then toss 30 seconds more. Move each batch to a plate.
- Lower to medium-high, add the remaining 15ml oil, then the garlic and chili flakes. Stir-fry 30 seconds until fragrant. Add the broccoli and stir-fry 1 to 2 minutes until it picks up a little color.
- Return the beef, pour in the sauce, and toss 1 to 2 minutes until it thickens and clings. Serve right away over steamed jasmine rice with an extra pinch of chili if you like.
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On the plate
The whole game here is heat and a dry pan. Get the cast iron smoking before the beef goes in, work in two batches so it sears instead of steams, and that cornstarch marinade gives you the velvety edge takeout has and most home stir-fries miss.
Have everything sliced and the sauce mixed before the pan goes on — once it is hot it all happens in about four minutes. The broccoli stays bright because it was blanched and shocked first, so it never goes army-green in the sauce.
No planning, no hunting, no scrolling past anyone's life story to find the recipe. The week's plan said tonight is beef and broccoli, the recipe was right there, and the rice was already on.
Leftovers and reheating
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a hot skillet or wok over medium-high for 2 to 3 minutes, adding a splash of stock or water if the sauce has tightened up.
- The broccoli softens overnight but the dish holds its flavor.