A quick and satisfying stir-fry that combines two favorites in one dish — tender beef, crunchy broccoli, and noodles that soak up all that savory sauce.
BeefCut into bite-size pieces; boneless short rib or flank steak works well300 g
BroccoliCut into bite-size florets½ lb
Green onionsSeparate whites and greens; whites for aromatics, greens for garnish2-3
GarlicSmashed and finely chopped3 cloves
GingerGrated2 tsp
NoodlesFrozen wheat noodles, egg noodles, udon, or spaghetti — use what you have~200 gest.
Carrot (optional)Thinly sliced, optional for looks~1 mediumest.
Soy sauce (for marinade)½ tbsp
Shaoxing wine (for marinade)Sake or dry sherry can substitute
½ tbsp
White pepper¼ tsp
Baking soda¼ tsp
Cornstarch (for marinade)1 tbsp
Oil (for marinade)1 tbsp
Soy sauce (for sauce)2 tbsp
Oyster sauce2 tbsp
Dark soy sauce1 tsp
Sugar1 tbsp
Shaoxing wine (for sauce)1 tbsp
Chicken bouillon powder1 tsp
Water¼ cups
Cornstarch (for sauce)1 tbsp
Black pepperA few shakes~¼ tspest.
MSG (optional)A pinch, optional~¼ tspest.
Oil (for searing beef)1 tbsp
Oil (for aromatics)1 tbsp
Toasted sesame oil1 tsp
Salt (for blanching water)A pinch, added to the blanching water~1 tspest.
Steps
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1
Cut the beef into bite-size pieces, mix with soy sauce, Shaoxing wine, white pepper, baking soda, cornstarch, and oil, then massage well. Cover and marinate in the fridge.
2
Thinly slice the green onions, keeping whites and greens separate. Smash and finely chop the garlic, and grate the ginger.
3
Cut the broccoli into bite-size florets; optionally add thinly sliced carrot for extra color.
4
In a bowl, combine soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, water, cornstarch, and black pepper to make the sauce; optionally stir in a pinch of MSG.
5
Bring salted water to a boil and blanch the broccoli and carrot for about 1 minute, then shock in ice water to keep them vibrant green (or steam in the microwave with a splash of water instead).
6
Boil the noodles in a separate pot according to package instructions, then drain and toss with a little oil to prevent sticking.
7
Heat oil in a wok over high heat, add the marinated beef in a single layer, and sear for about 1 minute until golden on the bottom. Flip and cook the other side for 1–2 minutes, then remove and set aside (it doesn't need to be fully cooked yet).
8
In the same wok, heat more oil and stir-fry the green onion whites, garlic, and ginger for about 1 minute until fragrant. Add the noodles, broccoli, carrot, and beef, and stir-fry for about 1 minute until everything is coated in the fragrant oil.
9
Give the sauce another stir, pour it into the wok, and continue tossing for 1–2 minutes until everything is evenly coated.
10
Turn off the heat, stir in the green onion greens and toasted sesame oil, then plate and garnish with more green onions before serving.
PrimedTableBETA
