📝 About This Recipe
This iconic dish captures the soul of Chinese-American comfort food, featuring paper-thin slices of beef that melt in your mouth thanks to the traditional 'velveting' technique. Tossed with vibrant, crisp-tender broccoli florets in a glossy, savory-sweet garlic and ginger glaze, it delivers that unmistakable umami punch. Better than any fast-food counter, this recipe brings the high-heat wok experience right to your home kitchen in under 30 minutes.
🥗 Ingredients
The Beef and Marinade
- 1 pound Flank Steak (sliced very thin against the grain)
- 1 tablespoon Cornstarch (for velveting the meat)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1/4 teaspoon Baking Soda (the secret to tenderizing tough fibers)
The Signature Stir-Fry Sauce
- 1/2 cup Beef Broth (low sodium)
- 1/4 cup Oyster Sauce (provides the deep savory base)
- 2 tablespoons Brown Sugar (packed)
- 1 teaspoon Sesame Oil (toasted for aroma)
- 1 tablespoon Cornstarch (for thickening)
- 1/2 teaspoon Black Pepper (freshly ground)
Aromatics and Vegetables
- 1 large head Broccoli (cut into bite-sized florets)
- 1 tablespoon Fresh Ginger (finely minced)
- 3 cloves Garlic (minced)
- 3 tablespoons Vegetable Oil (high smoke point oil like canola or peanut)
👨🍳 Instructions
-
1
Slice the flank steak against the grain into thin strips, roughly 2 inches long. This ensures the meat remains tender after cooking.
-
2
In a medium bowl, combine the beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1/4 teaspoon baking soda. Toss well and let marinate for at least 15 minutes.
-
3
While the beef marinades, whisk together the beef broth, oyster sauce, brown sugar, sesame oil, cornstarch, and black pepper in a small bowl until smooth. Set aside.
-
4
Bring a small pot of water to a boil. Blanch the broccoli florets for 60-90 seconds until bright green but still firm. Drain and immediately plunge into ice water to stop the cooking.
-
5
Heat a large wok or heavy-bottomed skillet over high heat until a drop of water sizzles and evaporates instantly.
-
6
Add 2 tablespoons of oil to the wok. Spread the beef strips out in a single layer. Let them sear undisturbed for 1-2 minutes until a dark brown crust forms.
-
7
Flip the beef and stir-fry for another minute until just barely cooked through. Remove the beef from the wok and set aside on a plate.
-
8
Wipe out the wok if there are burnt bits, add the remaining 1 tablespoon of oil, and reduce heat to medium-high.
-
9
Add the minced ginger and garlic. Stir-fry for 30 seconds until fragrant, being careful not to let the garlic burn.
-
10
Add the blanched broccoli to the wok and toss with the aromatics for 1 minute.
-
11
Give the sauce mixture a quick stir to re-incorporate the cornstarch, then pour it into the wok.
-
12
Bring the sauce to a simmer. It will begin to thicken and turn translucent within 1 minute.
-
13
Return the cooked beef and any juices from the plate back into the wok. Toss everything together for 1 minute until the beef and broccoli are perfectly coated in the glossy glaze.
-
14
Remove from heat immediately and serve hot.
💡 Chef's Tips
For the easiest slicing, place your beef in the freezer for 20-30 minutes until firm but not frozen. Do not skip the baking soda; it is the 'secret' ingredient used in restaurants to achieve that soft, velvet-like beef texture. Ensure your wok is screaming hot before adding the meat to get a proper sear rather than steaming the beef. If you like spice, add a teaspoon of dried red chili flakes or a dollop of Sambal Oelek when frying the garlic. Always use fresh ginger and garlic over powders for that authentic, sharp aromatic profile.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice or brown rice to soak up the extra sauce. Pair with a side of crispy vegetable spring rolls and sweet chili dipping sauce. Top with toasted sesame seeds and thinly sliced green onions for a professional finish. Enjoy with a chilled glass of Riesling or a crisp ginger ale to balance the savory umami flavors. For a low-carb option, serve inside large butter lettuce cups or over cauliflower rice.