Ingredients
For the Beef & Marinade
- 1.25 lbs flank steak, thinly sliced against the grain
- 1 tbsp plus 1 tsp regular soy sauce
- 2 1/2 tsp cornstarch
- a rounded 1/2 tsp baking soda
- 1 pinch kosher salt
For the Sauce
- 5 tbsp regular soy sauce
- 2 1/2 tbsp oyster sauce
- 1 tbsp plus 1 tsp Shaoxing wine
- 1 1/4 tsp dark brown sugar, packed
- 1 tsp cornstarch
- 2 tbsp water
For the Stir-Fry
- 1.25 lbs broccoli florets
- 4 cloves garlic, minced
- 1 1/4-inch piece fresh ginger, minced
- 4 tbsp canola oil, divided
- 1/4 cup water
- Steamed rice, for serving
Velvet the Beef and Make the Sauce
The most important step for tender stir-fried beef is velveting. In a medium bowl, combine the sliced flank steak with the soy sauce, cornstarch, baking soda, and kosher salt. Mix well until every piece of beef is coated. Let it marinate for at least 20 minutes.
While the beef marinates, prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, dark brown sugar, cornstarch, and water until the sugar and cornstarch are dissolved.
Sear the Beef and Cook the Broccoli
Heat a large wok or skillet over high heat until it is smoking hot. Add 2 tablespoons of canola oil.
Carefully add the marinated beef to the wok in a single layer. Let it sear without moving for ~1-2 minutes, until a deep brown crust forms. Then, stir-fry until the beef is just cooked through. Remove the beef from the wok.
Add the remaining oil to the wok. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the broccoli florets to the wok and toss to coat.
Pour in the 1/4 cup of water, cover the wok, and let the broccoli steam for ~2-3 minutes, until it's bright green and crisp-tender.
Finish the Dish
Uncover the wok and let any remaining water cook off. Pour the prepared sauce mixture over the broccoli and toss to coat.
Return the cooked beef to the wok. Toss everything together for one final minute until the sauce has thickened and everything is heated through. Serve immediately over steamed rice.
