This beef and broccoli stir-fry combines thinly sliced New York strip steak marinated with baking soda for tenderness and crisp-tender broccoli florets in a savory, umami-rich sauce—a restaurant-quality dish that comes together in under 30 minutes in a wok.
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Cut the broccoli into bite-sized florets.
Blanch or steam the broccoli for 2-3 minutes until tender-crisp.
Immediately after cooking, spread the broccoli on a baking sheet and season with kosher salt. Set aside.
Trim the fat from the steak and save it for rendering. Halve the steak lengthwise, then thinly slice against the grain. Place the sliced beef in a large bowl.
Grate 3 cloves of garlic and the fresh ginger directly into the bowl with the beef. Mince the remaining 3 cloves of garlic and set aside for the sauce.
Slice the light green and white parts of the green onions and add them to the beef. Leave the dark green tops whole and set them aside.
To the bowl with the beef, add the baking soda, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp packed dark brown sugar. Mix well to combine. Let it marinate for 15-30 minutes.
In a separate measuring cup, whisk together 1/3 cup soy sauce, rice vinegar, 1/3 cup Shaoxing wine, 2 tbsp packed dark brown sugar, cornstarch, and a pinch of MSG (if using). Whisk until smooth.
Heat a wok over medium-high heat. Add the reserved beef fat and cook until it has rendered its oil and the pieces are crispy. Remove and discard the solid pieces, leaving the rendered fat in the wok.
Working in two batches, add the marinated beef to the hot wok. Season with kosher salt and freshly ground black pepper. Stir-fry for 1-2 minutes until browned. Remove the beef from the wok and set aside.
Add the minced garlic to the wok and stir-fry for about 30 seconds until fragrant.
Add the whole dark green onion tops and the cooked broccoli to the wok. Pour in the prepared sauce.
Bring the sauce to a boil, allowing it to thicken.
Return the cooked beef to the wok and toss everything together to coat in the thickened sauce.
Transfer the beef and broccoli to a serving platter. Garnish with sesame seeds and serve immediately with cooked white rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a wok or skillet over medium-high heat to avoid toughening the beef, or eat cold.
wok or large skillet (14-inch preferred) · chef's knife for slicing and mincing
Baking soda raises the pH of the meat, breaking down proteins and making even lean cuts like New York strip incredibly tender. Use 1½ tsp and marinate for at least 15-30 minutes before rinsing.
Shaoxing wine adds depth and fermented flavor specific to Chinese stir-fries. Dry sherry or sake work, but lack the same richness; avoid cooking wine with added salt.
Cut florets to uniform size, add them after the beef is seared, and stir-fry for 3-4 minutes max. High heat and quick cooking preserve texture.
Marinate the beef up to 4 hours ahead. Cook fresh to order for best broccoli crispness; reheated stir-fry softens vegetables but tastes fine cold the next day.
Slice against the grain into ¼-inch strips. Thinner slices cook faster and feel more tender; cutting against the grain shortens muscle fibers for a more tender bite.
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