beef and broccoli

Nagi Maehashi’s beef and broccoli is a Chinese American stir-fry with sliced beef, cooked broccoli and a glossy brown sauce. She credits a Woks of Life recipe as the starting point for her adaptation.

Cornstarch and water begin the sauce, followed by dark and light soy sauces, Chinese cooking wine, sugar, five-spice powder and black pepper; sesame oil is optional. A small portion of this same sauce coats the selected rump slices while the other ingredients are prepared.

The selected broccoli florets are briefly parboiled and drained. Beef spreads across the hot oiled skillet to brown before chopped garlic and fresh ginger join it.

The remaining sauce and a separate measured cup of water enter the skillet. Once bubbling, the cooked broccoli is stirred through and the sauce simmers until thick enough to coat it.

The pan leaves the heat for immediate serving over separately prepared rice, with sesame seeds optional. Maehashi describes tender beef and juicy broccoli with a savoury sauce and a hint of Chinese five-spice flavour.