Beef and Broccoli

Quick Info

Prep: 30m | Cook: 15m | Total: 45m | Servings: 4

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🛒 Ingredients

Marinade

• 1 lb flank steak (sliced thin against grain)
• 1 Tbsp cornstarch
• 1/2 tsp baking soda
• 1 Tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp oil
• 1 tsp fresh ginger (minced)
• 1 tsp garlic (minced)

Sauce

• 1 cup chicken or beef broth
• 2 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tsp sesame oil
• 2 Tbsp brown sugar
• White pepper to taste

To the Pan

• 1 tsp ginger (minced)
• 1 tsp garlic (minced)
• 2 Tbsp Shaoxing wine (optional)
• Cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp cold water)
• 1 head fresh broccoli (cut into florets)
• 2 Tbsp neutral cooking oil

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🍳 Equipment

• Wok or large heavy skillet
• Chef’s knife & cutting board
• Mixing bowls

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📋 Instructions

1. Slice Beef: Slice flank steak thinly against the grain at a 45-degree angle.
2. Marinade / Velveting: Combine the marinade ingredients with the beef. Mix well and let rest for at least 30 minutes.
3. Mix Sauce: In a small bowl, whisk together the broth, soy sauce, oyster sauce, dark soy sauce, sesame oil, brown sugar, and white pepper.
4. Sear Beef: Heat 1 Tbsp neutral oil in a wok or skillet over high heat until smoking. Add meat in a single flat layer; sear untouched for 1–2 minutes to get color. Sauté 1 more minute, remove beef, and set aside.
5. Aromatics & Veggies: Add 1 Tbsp oil to the hot wok along with remaining ginger and garlic. Deglaze with Shaoxing wine if using. Add broccoli florets and stir-fry for 1 minute, covering briefly with a lid until bright green and crisp-tender.
6. Sauce & Thicken: Pour in the sauce mixture and bring to a rapid boil. Stir in the cornstarch slurry until the sauce thickens and turns glossy.
7. Combine: Return the beef and accumulated juices back to the pan. Toss for 1 minute until evenly coated in the hot glaze.
8. Serve: Serve immediately over steamed white rice, garnished with sliced green onions and toasted sesame seeds.

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💡 Notes & Variations

• Velveting tip: The 1/2 tsp baking soda is essential—it alkalizes the meat surface, preventing muscle fibers from tightening up during high-heat cooking.