Beef and Broccoli – Ian Fujimoto

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Beef & Marinade:

  • 2 LB beef eye of round (sliced thin against the grain)
  • 2 TSP baking soda
  • 4 TBS corn starch
  • 1 TBS Chinese light soy sauce
  • 2 TBS oyster sauce
  • ½ TSP salt
  • 4 TBS beef bone broth

Broccoli:

  • 2 heads broccoli (florets separated)

Sauce:

  • 1½ cup beef bone broth
  • 4 TBS Chinese light soy sauce
  • 1 TBS dark soy sauce
  • 4 TBS oyster sauce
  • 2 TBS Shaoxing wine
  • 2 TSP sesame oil
  • 12 cloves garlic (minced)
  • 2 TBS ginger (minced)
  • 4 TBS brown sugar
  • ½ TSP salt (optional, to taste)
  • 1 TSP white pepper

Corn Starch Slurry:

  • 2 TBS water
  • 2 TBS corn starch

Other:

  • 8 OZ neutral oil
  • Cooked rice, to serve
  • Sesame seeds, to serve
  1. Combine the marinade ingredients in a medium bowl or zip-top bag, mix until incorporated.
  2. Add the beef and mix to coat thoroughly. Marinate for a minimum of 20 minutes up to 6 hours, occasionally moving the beef around to ensure even coating.
  3. Combine the sauce ingredients and whisk until incorporated.
  4. Steam broccoli until al dente
  5. In a large pot (6+ QT), shallow fry the beef in the oil in 2 batches. Drain off the oil.
  6. Add sauce to the pot and bring to a simmer. Simmer while scraping the pan with a whisk or spoon to deglaze, cook for 3 – 5 minutes.
  7. Add the cornstarch slurry a third at a time to thicken up to desired consistency.
  8. Once thickened add beef and broccoli back in and stir to coat.
  9. Serve over rice, with a sprinkle of sesame seeds.

Yields 6 servings.

Calories: 414 | Total Fat: 15.7g | Sat. Fat: 5.3g | Cholesterol: 105.1mg | Sodium: 973.9mg | Carbs: 24.1g | Fiber: 1.7g | Sugars: 10.8g | Protein: 40.9g

https://ianfujimoto.substack.com/p/beef-and-broccoli