Beef and Broccoli Stir-Fry

Ingredients

• 1 lb flank steak, sliced thin against the grain
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp baking soda
• 4 cups broccoli florets
• 3 tbsp vegetable oil, divided
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1/3 cup beef broth
• 3 tbsp oyster sauce
• 2 tbsp soy sauce (for sauce)
• 1 tbsp brown sugar
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch, for slurry

Instructions

1. In a bowl, toss the sliced flank steak with the 1 tablespoon soy sauce, 1 tablespoon cornstarch, and baking soda. Let it sit for 15-20 minutes; this classic Chinese velveting technique tenderizes tough steak and helps it stay juicy in the hot wok.
2. While the beef marinates, bring a small pot of water to a boil and blanch the broccoli florets for 90 seconds until bright green and just crisp-tender. Drain immediately and set aside.
3. In a small bowl, whisk together the beef broth, oyster sauce, the 2 tablespoons soy sauce, brown sugar, and sesame oil. In a separate small dish, mix the 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry.
4. Rinse the excess baking soda marinade off the beef briefly under cold water and pat very dry with paper towels; leftover baking soda can taste soapy if not rinsed off.
5. Heat a large wok or 12-inch skillet over high heat until it just starts to smoke. Add 2 tablespoons of the vegetable oil and swirl to coat.
6. Add the beef in a single layer and let it sear undisturbed for 60-90 seconds before stirring. Stir-fry for another 1-2 minutes, until just browned on the outside but not yet fully cooked through; transfer to a plate.
7. Add the remaining 1 tablespoon oil to the wok. Add the garlic and ginger and stir constantly for 15-20 seconds, just until fragrant; watch closely, as garlic burns quickly over high heat.
8. Pour in the sauce mixture and bring to a simmer. Give the cornstarch slurry a quick stir to recombine, then pour it into the sauce, stirring constantly until it thickens into a glossy coating, about 30-45 seconds.
9. Return the beef and blanched broccoli to the wok. Toss everything together for 1-2 minutes over high heat until the beef is cooked through (no longer pink in the center) and everything is well coated in sauce.
10. Serve immediately over steamed white rice while the sauce is still glossy and hot.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.