Chinese Beef with Broccoli Recipe from Chef Victoria Love.

Cut broccoli into florets.

Freeze the london broil chuck shoulder for about 30 minutes to make it easier to cut.

Cut the steak in half, then slice it against the grain into thin strips on an angle.

Prepare the marinade by combining 1/4 cup oyster sauce, 2 teaspoons soy sauce, 2 teaspoons sesame oil, 1/3 cup shaoxing cooking wine, 1 teaspoon cornstarch, and 1 teaspoon sugar in a bowl and whisk together.

Pour the marinade over the sliced beef, stir to coat, cover with plastic wrap, and refrigerate for at least 30 minutes (or longer if possible).

Heat 1 tablespoon canola oil in a wok, add 1 clove minced garlic and 1 tablespoon grated ginger, and sauté until fragrant.

Add broccoli florets to the wok and sauté until bright green and tender, adding 1/2 cup water to help steam the broccoli.

Once the water has evaporated, remove the broccoli from the wok and set aside.

Add another tablespoon of canola oil to the wok, then add an additional 1/2 tablespoon of grated ginger.

Add the marinated beef to the wok, separating the pieces as they cook.

Cook the beef until fully cooked and the sauce thickens due to the cornstarch.

Add the cooked broccoli back into the wok and coat with the sauce.

Plate the beef with broccoli and serve over jasmine rice.

Equipment Needed

Spice Level:

Allergens