Quick Chinese Beef and Broccoli
This is the beef and broccoli you'd get from takeout but cheaper and ready in ~30 minutes. The baking soda in the marinade is what makes the beef tender without needing to velvet it in oil.
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.
Notes
Baking soda tenderizes the beef, do not skip it.