Japanese · main

Beef and Broccoli, Yaki Style

Beef and Broccoli, Yaki Style reads umami 7.9, richness 5.8 and salinity 5.8 on Palate's 0–10 flavor X-ray — a Japanese main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.7 / 10
• Sweet & Fruity — 2.9 / 10
• Sour & Bright — 0.8 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 7.9 · Richness 5.8 · Salinity 5.8 · Allium 3.8 · Nutty 3.3 · Funk & Ferment 3.0 · Sweetness 2.9 · Warm Spice 2.1 · Herbaceous 1.5 · Floral 1.2 · Bitterness 1.0 · Sourness 0.8 · Earthy 0.8

What's in it (14)

• flank steak — 454 g
• baking soda — 3 g
• cornstarch — 44 g
• soybean soy sauce — 59 g
• mirin — 30 g
• light-brown sugar — 13 g
• garlic — 9 g
• ginger — 15 g
• broccoli — 454 g
• vegetable oil — 41 g
• low-sodium beef broth — 118 g
• dark sesame oil — 5 g
• salt — 5 g
• scallions — 200 g

Time & effort: about 35 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 111.8 kcal, 7.8 g protein, 6.2 g fat, 7.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Toss the sliced beef with the baking soda in a medium bowl; let stand at room temperature until slightly tacky, 15 minutes, to tenderize the meat.
2. Add 1 tablespoon of the cornstarch and 1 tablespoon of the soy sauce to the beef; toss to coat and set aside to marinate 10 minutes.
3. Meanwhile, whisk together the remaining soy sauce, mirin, brown sugar, garlic, ginger, and beef broth in a small bowl to make the sauce; in a separate bowl, whisk the remaining cornstarch with 2 tablespoons water to make a slurry.
4. Bring a large pot of salted water to a boil. Add the broccoli and blanch until bright green and just crisp-tender, 90 seconds, then drain well.
5. Heat 2 tablespoons of the oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer and sear undisturbed until browned on the first side, 1-2 minutes, then flip and sear until just cooked through, 1 minute more; transfer to a plate.
6. Add the remaining 1 tablespoon oil to the same pan; add the broccoli and stir-fry until lightly charred at the edges, 2 minutes.
7. Pour in the sauce and bring to a simmer; whisk in the slurry and cook, stirring, until glossy and thickened, 1 minute.
8. Return the beef and any collected juices to the pan; toss to coat in the glaze and cook until the beef reaches 145°F and the sauce clings to everything, 1-2 minutes. Stir in the sesame oil and season with salt to taste.
9. Remove from heat, sprinkle with the scallions, and serve immediately over steamed rice.

Dishes with a similar flavor shape

• Beef and Snow Pea Stir-Fry — Chinese-American
• Garlic Chicken Stir-Fry with Bok Choy — Chinese-American
• Chicken Fried Rice — Chinese-American
• Garlic Ginger Bok Choy Stir-Fry with Tofu — Chinese-American
• Beef and Broccoli Stir-Fry — American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.