Beef and Broccoli Stir-Fry
Flank steak sliced thin against the grain, velveted in cornstarch, and tossed in a wok hot enough to char the broccoli in under a minute.
- Serves
- 4
- Prep
- 20 min
- Cook
- 10 min
- Written
Method
-
Toss the sliced steak with the baking soda and 1 tablespoon water and let it sit 15 minutes, then rinse and pat completely dry.
-
Toss the dried steak with 1 tablespoon of the cornstarch until evenly coated.
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Whisk together the soy sauce, oyster sauce, brown sugar, beef broth, and remaining cornstarch until smooth.
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Heat 2 tablespoons oil in a wok over high heat until it shimmers, then sear the steak in a single layer until browned on one side, about 1 minute, and remove to a plate.
-
Add the remaining oil and the broccoli, tossing until the florets turn bright green and char at the edges, about 3 minutes.
-
Add the garlic and ginger and toss until fragrant, about 30 seconds.
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Return the steak to the wok, pour in the sauce, and toss until it thickens into a glossy coat on everything, about 1 minute.
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Serve immediately over rice.
Notes
Baking soda is doing the real work here — it raises the pH on the surface of the beef just enough to keep it tender through the blast of wok heat, the same trick used at most Chinese-American takeout counters. Skip it and the flank steak turns chewy no matter how thin you slice it.
Swap the broccoli for bell peppers or snap peas if that’s what’s around, and add a spoonful of chili crisp at the table for anyone who wants heat. Best eaten the moment it comes off the heat, before the broccoli’s char goes soft in the sauce.