📝 About This Recipe
This classic Chinese-American staple elevates the humble stir-fry into a gourmet experience using the 'velveting' technique to ensure the beef remains incredibly tender. Our version features a rich, savory umami sauce that perfectly clings to vibrant, snap-fresh broccoli florets. It’s a fast-paced, high-heat dance in the wok that delivers restaurant-quality results in the comfort of your own kitchen.
🥗 Ingredients
The Beef & Marinade
- 1 pound Flank Steak (sliced thin against the grain)
- 1/4 teaspoon Baking Soda (the secret to tenderizing the meat)
- 1 tablespoon Cornstarch
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 tablespoon Shaoxing Wine (or dry sherry)
The Stir-Fry Sauce
- 1/4 cup Oyster Sauce (adds depth and gloss)
- 1/2 cup Beef Broth
- 1 teaspoon Dark Soy Sauce (for a rich mahogany color)
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Sesame Oil (toasted)
- 1 teaspoon Cornstarch (for thickening)
Vegetables & Aromatics
- 1 large head Broccoli (cut into bite-sized florets)
- 1 tablespoon Fresh Ginger (peeled and finely minced)
- 3 cloves Garlic (thinly sliced or minced)
- 3 tablespoons Grapeseed Oil (or any high-smoke point oil)
For Garnish
- 1 teaspoon Toasted Sesame Seeds
- 2 pieces Green Onions (thinly sliced on the bias)
👨🍳 Instructions
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1
Slice the flank steak into 1/8-inch thick strips, making sure to cut against the grain to ensure maximum tenderness.
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2
In a medium bowl, combine the beef with the baking soda, 1 tablespoon cornstarch, 1 tablespoon soy sauce, and Shaoxing wine. Massage the marinade into the meat and let it sit for at least 20 minutes.
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3
In a small jug or bowl, whisk together the oyster sauce, beef broth, dark soy sauce, brown sugar, sesame oil, and the remaining teaspoon of cornstarch until smooth.
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4
Bring a small pot of water to a boil. Blanch the broccoli florets for exactly 60 seconds until bright green, then drain and immediately plunge into ice water to stop the cooking. Pat dry thoroughly.
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5
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly. Add 2 tablespoons of the oil and swirl to coat.
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6
Spread the beef in a single layer in the wok. Let it sear undisturbed for 1-2 minutes to develop a nice brown crust.
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7
Stir-fry the beef for another minute until just cooked through. Remove the beef from the wok and set aside on a plate.
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8
Wipe out the wok if needed, add the remaining 1 tablespoon of oil, and reduce heat slightly to medium-high. Toss in the ginger and garlic, stirring constantly for 30 seconds until fragrant but not burnt.
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9
Add the blanched broccoli to the wok and toss with the aromatics for 1 minute.
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10
Give the sauce mixture a quick stir to re-incorporate the cornstarch, then pour it into the center of the wok.
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11
Allow the sauce to bubble and thicken for about 30-45 seconds. It should become glossy and coat the back of a spoon.
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12
Return the beef and any accumulated juices to the wok. Toss everything together vigorously for 1 minute until the beef is reheated and perfectly glazed.
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13
Remove from heat and transfer immediately to a serving platter. Garnish with sesame seeds and green onions.
💡 Chef's Tips
Don't skip the baking soda; it breaks down the meat fibers for that signature 'silky' texture found in restaurants. Ensure your broccoli is bone-dry after blanching; excess water will steam the dish and dilute the sauce. Always slice beef while it's slightly frozen to get those paper-thin, professional-looking strips. Stir-frying is a fast process—have all your ingredients prepped and within arm's reach before you turn on the stove. If you like heat, add a teaspoon of sambal oelek or dried chili flakes when sautéing the garlic.
🍽️ Serving Suggestions
Serve over a bed of steaming jasmine rice to soak up the extra savory sauce. Pair with a crisp, chilled Riesling or a light Tsingtao beer to balance the salty-sweet umami. Accompany with a side of smashed cucumber salad with chili oil for a refreshing crunch. For a low-carb option, serve inside large butter lettuce cups or over cauliflower rice. Finish the meal with a light jasmine tea to cleanse the palate.