American-Chinese Combo Night: Beef with Broccoli + Crispy Jumbo Shrimp

• Wok or 12-inch skillet (nonstick OK; carbon steel ideal)
• Large pot for blanching broccoli
• Deep pot or Dutch oven for frying (at least 4 qt)
• Instant-read thermometer (oil temp accuracy)
• Wire rack + sheet pan (keeps shrimp crisp)
• Mixing bowls + small bowl for slurry
• Fine mesh strainer (or colander) + paper towels
• Chef’s knife + cutting board
• Tongs or wok spatula + slotted spoon

Base recipe makes 4 servings4 servings. The servings control keeps everything in sync so the recipe still feels balanced when you scale.

• flank steak, sliced ¼-inch thin against the grain
• baking soda (for velveting)
• water (for velveting)
• Shaoxing wine (optional — add to velveting for extra tenderness)
• cornstarch
• light soy sauce
• neutral oil
• broccoli florets
• 1 Tbsp kosher salt (for blanching water — not scaled)

• oyster sauce
• light soy sauce
• dark soy sauce (for color)
• sugar
• white pepper
• low-sodium beef stock
• rice vinegar (finish brightness)
• cornstarch + water (slurry)

• garlic cloves, minced
• scallions, sliced (whites + greens separated)
• Shaoxing wine (or dry sherry)
• neutral oil, divided
• toasted sesame oil

• jumbo shrimp (16–20 count), peeled & deveined, tails on
• kosher salt
• white pepper
• egg white (from 1 large egg)
• Shaoxing wine
• light soy sauce
• toasted sesame oil
• Optional: MSG, a pinch (about 0.5g)

• cornstarch
• all-purpose flour
• baking powder
• kosher salt
• neutral oil for frying (amount in pot; don’t scale exactly—use enough for 2–3" depth)
• neutral oil (for lacquer pan)
• garlic cloves, finely minced
• fresh ginger, finely grated
• light soy sauce
• rice vinegar
• sugar
• chicken stock or water
• cornstarch (for slurry)
• water (for slurry)
• Garnish: sliced scallions, toasted sesame seeds, fresh red chili (optional)

• Protein: flank steak (or bottom round “stir-fry steak”), jumbo shrimp (16–20 count)
• Produce: broccoli, garlic, scallions, ginger
• Dairy: none
• Pantry & Spices: oyster sauce, light soy sauce, dark soy sauce, cornstarch, flour, baking powder, sugar, baking soda, white pepper, neutral oil, toasted sesame oil, rice vinegar, Shaoxing wine (or dry sherry), beef stock (or chicken stock), frying oil
• Optional: MSG, sesame seeds, fresh red chili, lemons/limes for serving

1. 1. Start rice (optional but recommended). If serving with jasmine rice, start it first so it’s hot when the shrimp comes out. Keep covered.
2. 2. Prep shrimp + quick marinade (texture + seasoning). Pat shrimp very dry. Toss with the shrimp marinade ingredients from the list. Refrigerate while you prep everything else (10–15 min).
3. 3. Slice & velvet the beef (tenderness insurance). Slice steak thin against the grain. Massage with baking soda + water (and optional Shaoxing wine) 30 seconds; rest 15 minutes. Rinse very briefly (5–8 seconds), then pat completely dry. Toss with soy, cornstarch, and oil.
4. 4. Blanch broccoli (bright + snappy). Boil well-salted water. Blanch broccoli 90 seconds until vivid green and crisp-tender. Drain and spread out to steam-dry.
5. 5. Mix both sauces (no scrambling later). Beef sauce: whisk together oyster sauce, soy sauces, sugar, white pepper, stock, and vinegar. Make cornstarch slurry separately. Shrimp lacquer: whisk the lacquer ingredients and keep its slurry ready.
6. 6. Set up frying station (shrimp stays crisp). Place a wire rack on a sheet pan. Heat 2–3 inches frying oil to 350°F / 175°C. Keep an instant-read thermometer in the pot.
7. 7. Coat shrimp right before frying. Toss shrimp in the crispy coating mixture from the ingredient list until evenly coated. Shake off excess.
8. 8. Cook the beef with broccoli (holds well while shrimp fries). Heat wok/skillet over high until oil shimmers. Sear beef in a single layer: 60–75 sec, flip 30–45 sec; remove at ~75–80% done. Add scallion whites + garlic and stir 8–12 sec. Add Shaoxing wine and reduce 10–15 sec. Add beef sauce; boil 60–75 sec. Taste and adjust (¼ tsp more vinegar or pinch sugar if needed). Add slurry gradually to glossy. Return beef + broccoli and toss 45–60 sec max. Turn off heat; add sesame oil + scallion greens. Cover and keep warm.
9. 9. Fry shrimp in batches. Fry 2–3 minutes total, turning once, until deep golden and very crisp. Keep oil 340–360°F / 170–182°C between batches. Drain on rack (not paper towels).
10. 10. Lacquer shrimp fast (glossy, not soggy). In a clean wok/skillet over medium-high, warm lacquer oil, add garlic + ginger just until fragrant (10–15 sec). Add lacquer sauce, simmer 20–30 sec, then add slurry a little at a time to a light gloss. Toss fried shrimp 15–20 seconds just to coat. Remove immediately.
11. 11. Plate so everything is hot together. Rice down first (if using). Serve beef + broccoli on one side, lacquered shrimp on the other. Finish with scallions, sesame, and optional chili. Serve immediately.


Beef with broccoli keeps well: refrigerate up to 3 days and reheat gently in a skillet with 1–2 Tbsp water. Fried shrimp is best fresh; leftovers will soften. Re-crisp shrimp on a wire rack in a 425°F / 220°C oven for 6–8 minutes, then re-toss quickly in a warmed lacquer (or serve sauce on the side). Microwave works in a pinch, but the skillet keeps the sauce glossy.

These are rough estimates based on 4 servings and typical ingredients. Actual values will change with your brands, exact portions, and sides. Use this as a general guide, not medical or diet advice.