My Ultimate Wagyu Beef & Broccoli Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds a unique flavor, while white sugar is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is commonly available.

Cut the wagyu beef into thin strips, about the size you prefer for stir-frying.

Wash the beef in ice-cold water, stirring vigorously to clean and tenderize it.

Drain the beef through a fine mesh strainer and squeeze out excess water for about 30 seconds.

Sprinkle half a teaspoon of baking soda over the beef and massage it in for about 30 seconds.

Add half a tablespoon of kosher salt, half a tablespoon of sugar, half a teaspoon of corn starch, one teaspoon of soy sauce, one teaspoon of shoshin wine, and one teaspoon of toasted sesame oil to the beef and mix well.

Let the beef marinate in the refrigerator for at least 15 minutes.

Prepare the broccoli by cutting it into one-inch pieces and peeling the tough ends of the stalks.

Dice up a couple of cloves of garlic, a good tablespoon of ginger, and some mushrooms if desired.

Blanch the broccoli in boiling water for about one minute, then drain and place on a cookie sheet to dry.

Mix the sauce ingredients: three tablespoons of oyster sauce, one tablespoon of light soy sauce, one tablespoon of sugar, and two tablespoons of shoshin wine in a bowl and whisk together.

Heat the wok on high for about three to four minutes until smoking hot.

Add a couple tablespoons of neutral oil to the hot wok and check the temperature by seeing if it slightly smokes.

Stir-fry half of the marinated beef in the wok, allowing it to sit for about 30 seconds for color before stirring.

Once the beef is cooked to desired doneness, transfer it to a bowl and wipe out the wok with a paper towel.

Add more oil and stir-fry the remaining beef in the same manner as the first batch.

After the second batch of beef is done, wipe out the wok again and add more oil to stir-fry half of the vegetables for about one to two minutes until slightly colored.

Transfer the cooked vegetables to the bowl with the beef and repeat the process with the remaining vegetables.

Return all the cooked beef and vegetables to the wok and stir-fry together for a few seconds.

Add the ginger and garlic to the mixture and stir-fry for about 30 seconds.

Add the prepared sauce to the wok and stir to combine everything.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens