Kenji Lopez-Alt's Beef With Broccoli Stir-Fry

28
Ingredients

20m
Prep Time

6m
Cook Time

26m
Ready In

Recipe: #38906

June 10, 2022

Categories: Broccoli, Wok/Stir-Fry,

recipe by:
Echo Echo

"From his YouTube cooking channel Kenji's Cooking Show. I substitute dry sherry for the Shaoxing wine. On his cooking show, Kenji completes the recipe in just under 20 minutes but I show the time it took for me to complete it."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (247.4 g)
Calories 686.3
Total Fat - 31.6 g
Saturated Fat - 12.8 g
Cholesterol - 304.1 mg
Sodium - 1240.6 mg
Total Carbohydrate - 81 g
Dietary Fiber - 0.1 g
Sugars - 55.9 g
Protein - 18.6 g
Calcium - 178.3 mg
Iron - 6.5 mg
Vitamin C - 48.5 mg
Thiamin - 0.1 mg

Step 1

For the Beef and Marinade: Combine beef with marinade ingredients in a medium bowl. Very roughly massage the marinade into the meat for at least 30 seconds. Set aside for 15 minutes or refrigerate up to overnight.

Step 2

For the Sauce: Combine soy sauce, wine, vinegar, oyster sauce, and chicken stock or water in a small bowl and stir together until homogenous. Set aside. Combine cornstarch and water in a separate small bowl and stir with a fork until cornstarch is dissolved.

Step 3

For the Broccolini: Heat a couple cups of salted water in a wok over high heat until boiling. Add broccoli, cover, and cook until tender-crisp, about 1 minute. Drain and transfer to a plate to air-dry.

Step 4

For the Stir-Fry: Heat wok over high heat until lightly smoking. Add 1 tablespoon (15ml) oil and swirl to coat. Add beef, spread into a single layer and let it cook until lightly seared, about 30 seconds. Stir-fry until beef is mostly cooked through and only a few pink spots remain. Immediately add garlic and ginger and stir-fry until fragrant, 30 to 45 seconds longer.

Step 5

Add 1 tablespoon Shaoxing wine by pouring it around the side of the wok. Stir sauce mixture and pour it in around the sides of the wok. Toss to combine. Add broccoli and toss to combine. Stir the cornstarch slurry and add a splash. Cook, tossing, until sauce thickens and the chicken is cooked through, about 30 seconds longer. Adjust sauce consistency with more cornstarch slurry if it is too thin, or a splash of water if it is too thick. Transfer to a serving platter and serve immediately with steamed white rice.