📝 About This Recipe
This Modern American-Chinese classic elevates the takeout staple into a gourmet experience using the traditional Chinese 'velveting' technique to ensure the beef remains incredibly tender. Our version features a rich, umami-packed glaze balanced by fresh ginger and a hint of toasted sesame, coating vibrant, crisp-tender broccoli florets. It is a harmonious fusion of bold savory flavors and satisfying textures that brings the high-heat energy of a professional wok kitchen into your home.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Flank Steak (sliced thin against the grain into 2-inch strips)
- 1/2 teaspoon Baking Soda (the secret to tenderizing the meat)
- 1 tablespoon Cornstarch (creates a protective coating)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 tablespoon Shaoxing Wine (dry sherry can be substituted)
The Signature Sauce
- 1/3 cup Oyster Sauce (provides the classic savory-sweet base)
- 1/2 cup Beef Broth (unsalted or low sodium)
- 1 teaspoon Dark Soy Sauce (for a deep, mahogany color)
- 2 tablespoons Brown Sugar (packed)
- 1 teaspoon Toasted Sesame Oil (add at the end for aroma)
- 1 tablespoon Cornstarch (to thicken the glaze)
Stir-Fry Aromatics & Veg
- 1 pound Broccoli Florets (cut into bite-sized pieces)
- 4 cloves Garlic (finely minced)
- 1 tablespoon Fresh Ginger (grated or finely 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 a bias)
👨🍳 Instructions
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1
In a medium bowl, toss the sliced flank steak with the baking soda, 1 tablespoon of soy sauce, Shaoxing wine, and 1 tablespoon of cornstarch. Let it marinate at room temperature for 20 minutes; this 'velveting' process breaks down tough fibers.
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2
While the beef marinates, whisk together the oyster sauce, beef broth, dark soy sauce, brown sugar, sesame oil, and the remaining tablespoon of cornstarch in a small jug. Ensure there are no lumps.
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3
Prepare the broccoli by blanching: bring a pot of salted water to a boil, drop the florets in for 60 seconds until bright green, then immediately shock them in an ice bath. Drain and pat very dry.
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4
Place a large wok or heavy cast-iron skillet over high heat until it begins to smoke slightly. Add 1 tablespoon of oil and swirl to coat the surface.
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5
Add half of the beef in a single layer. Let it sear undisturbed for 1-2 minutes to develop a deep brown crust, then flip and cook for 30 seconds. Remove and repeat with more oil and the remaining beef. Set all beef aside.
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6
Wipe out the wok if there are burnt bits. Add the final tablespoon of oil, followed by the blanched broccoli. Stir-fry for 2 minutes until the edges get a slightly charred look.
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7
Lower the heat to medium-high. Create a small well in the center of the broccoli and add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
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8
Give the sauce mixture a quick whisk to re-incorporate the cornstarch, then pour it into the wok. Stir constantly as it bubbles and thickens into a glossy glaze, about 1 minute.
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9
Return the cooked beef and any accumulated juices back into the wok. Toss everything together for 30-60 seconds until the beef is heated through and perfectly coated in the sauce.
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10
Remove from heat immediately to prevent the beef from overcooking. The sauce should be thick enough to coat a spoon.
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11
Transfer to a warm serving platter. Garnish generously with toasted sesame seeds and sliced green onions.
💡 Chef's Tips
For the easiest slicing, place your beef in the freezer for 20-30 minutes before cutting to firm it up. Always slice against the grain (the visible lines of muscle fiber) to ensure every bite is tender rather than chewy. Don't crowd the pan when searing the beef; if the pan temperature drops, the meat will steam rather than sear, losing that vital 'wok hei' flavor. If you prefer a spicier kick, add a teaspoon of sambal oelek or dried chili flakes to the sauce mixture. Make sure your broccoli is completely dry after blanching, otherwise, the excess water will thin out your beautiful sauce.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice or aromatic basmati to soak up the extra sauce. Pair with a crisp, cold Lager or a dry Riesling to cut through the richness of the oyster sauce. For a low-carb option, serve inside large butter lettuce cups or over cauliflower rice. Accompany with a side of smashed cucumber salad with chili oil for a refreshing contrast. Provide extra soy sauce and chili crunch on the table for guests to customize their salt and heat levels.