Ingredients (~4 servings)
Beef Marinade
- 1 lb flank steak (or skirt steak / flat iron steak)
- 1 Tbsp sesame oil (or any neutral oil)
- 1 Tbsp soy sauce
- 1 Tbsp Shaoxing wine (or dry sherry / chicken broth)
- 1 tsp sugar
- 1 tsp cornstarch
- 1/4 tsp baking soda
- 1/8 tsp white pepper (or black pepper)
Stir-Fry Sauce
- 1/2 cup chicken stock (or beef stock, low-sodium)
- 1/4 cup oyster sauce (or vegetarian stir-fry sauce)
- 1 1/2 Tbsp cornstarch
- 3 Tbsp cold water
For Cooking
- 2 broccoli crowns (separated into florets, or ~4 cups fresh/frozen florets)
- 1 inch piece ginger, sliced
- 4 garlic cloves, minced
- 1 Tbsp vegetable oil (or any neutral oil)
- 2 Tbsp water
Slice the Flank Steak Against the Grain
Angle your knife at 45 degrees and slice the flank steak into 1/4 inch thick pieces.
The angled cut makes the strips wider and more tender.
If you’re having trouble slicing thin, stick the flank steak in the freezer uncovered for ~45-60 minutes; it firms up and slices way easier.
Marinate the Beef for 15 Minutes
Transfer the 1 lb of sliced beef to a large bowl.
Add the 1 Tbsp sesame oil, 1 Tbsp soy sauce, 1 Tbsp Shaoxing wine, 1 tsp sugar, 1 tsp cornstarch, 1/4 tsp baking soda, and 1/8 tsp white pepper.
Mix well and let sit for 15 minutes.
The baking soda is what tenderizes the beef – don’t skip it.
Mix the Stir-Fry Sauce
In a small bowl, combine the 1/2 cup chicken stock, 1/4 cup oyster sauce, 1 1/2 Tbsp cornstarch, and 3 Tbsp cold water.
Stir until the cornstarch dissolves and set aside.
Sear the Beef in a Single Layer
Heat 1 Tbsp vegetable oil in a large pan or wok on medium-high heat.
Once the oil shimmers, add the marinated beef in a single layer.
Let it sear without moving for ~1-2 minutes, then flip and cook until ~95% done – you’ll still see a bit of pink.
Remove the beef from the pan and set aside.
Stir-Fry the Broccoli with Ginger and Garlic
In the same pan, add the 1 inch sliced ginger, 4 cloves minced garlic, all the broccoli florets, and 2 Tbsp water.
Stir-fry for ~1 minute until the broccoli turns vibrant green and the water evaporates.
The water steams the broccoli so it cooks faster without burning the garlic.
Add the Sauce and Toss Everything Together
Pour the stir-fry sauce into the pan and let it simmer for ~30-60 seconds until it thickens.
Once the sauce coats the back of a spoon, add the beef back in and toss everything together for ~30 seconds.
Pull the pan off the heat and serve over rice.
Quick Chinese Beef and Broccoli
Ingredients
Beef Marinade
- 1 lb flank steak, or skirt steak / flat iron steak
- 1 Tbsp sesame oil, or any neutral oil
- 1 Tbsp soy sauce
- 1 Tbsp Shaoxing wine, or dry sherry / chicken broth
- 1 tsp sugar
- 1 tsp cornstarch
- 1/4 tsp baking soda
- 1/8 tsp white pepper, or black pepper
Stir-Fry Sauce
- 1/2 cup chicken stock, or beef stock, low-sodium
- 1/4 cup oyster sauce, or vegetarian stir-fry sauce
- 1 1/2 Tbsp cornstarch
- 3 Tbsp cold water
For Cooking
- 2 broccoli crowns, separated into florets, or ~4 cups fresh/frozen florets
- 1 inch piece ginger, sliced
- 4 garlic cloves, minced
- 1 Tbsp vegetable oil, or any neutral oil
- 2 Tbsp water
Instructions
- Freezing Time (optional): 45 minutes
- Freeze flank steak uncovered for 45-60 minutes if you need help slicing thin.
- Slice steak against the grain at a 45-degree angle into 1/4 inch thick pieces.
- Combine sliced beef with sesame oil, soy sauce, Shaoxing wine, sugar, cornstarch, baking soda, and white pepper in a bowl.
- Let beef marinate for 15 minutes.
- Mix chicken stock, oyster sauce, cornstarch, and cold water in a small bowl until cornstarch dissolves.
- Heat vegetable oil in a large pan or wok on medium-high heat until shimmering.
- Add marinated beef in a single layer and sear for 1-2 minutes without moving.
- Flip beef and cook until 95% done with slight pink remaining.
- Remove beef and set aside.
- Add sliced ginger, minced garlic, broccoli florets, and water to the same pan.
- Stir-fry for 1 minute until broccoli turns vibrant green and water evaporates.
- Pour stir-fry sauce into the pan and simmer for 30-60 seconds until thickened.
- Add beef back to the pan and toss everything together for 30 seconds.
- Serve over rice.