Beef W.broccoli Recipe

Slice and tenderize

Freeze flank steak for 20–30 minutes until slightly firm (this makes slicing easier). Slice thinly (1/8–1/4 inch) across the grain into bite-size strips.

Marinate

In a bowl combine 3 tbs soy sauce, 1 tbs rice wine (or dry sherry), 1 tbs cornstarch, 1 tsp baking soda (optional), 1/4 tsp pepper and 1 tsp vegetable oil. Add the sliced beef and toss to coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate up to 1 hour. The cornstarch and small amount of oil help create a velvety exterior when stir-fried.

Prepare the broccoli by cutting into bite-size florets. Peel and thinly slice carrot if using. Bring a medium pot of water to a boil and add a pinch of salt. Blanch broccoli (and carrots) 45–60 seconds until bright green and just tender. Immediately transfer to an ice bath or very cold water to stop cooking; drain and set aside. This keeps the broccoli crisp-tender for the final stir-fry.

Mince garlic and ginger and set aside; these will be added during the stir-fry for aroma and flavor.

In a small bowl combine 1/2 cup beef or chicken stock, 2 tbs oyster sauce, 1 tbs soy sauce, 1 tsp hoisin (if using), 1/2 tsp sesame oil and 1/2 tsp sugar. Stir to dissolve the sugar.

Make a slurry by mixing 1 tbs cornstarch with 2 tbs cold water until smooth; set aside. You will add this to the hot pan to thicken the sauce at the end.

Heat a large wok or heavy skillet over high heat until very hot (a drop of water should sizzle and evaporate immediately). Add 1–2 tbs vegetable oil and swirl to coat.

Flash-fry the beef: Add the marinated beef in a single layer (work in batches if necessary to avoid crowding). Stir-fry quickly, spreading pieces so they sear — about 45–90 seconds until browned on the edges but not fully cooked through. Remove beef to a plate and keep warm. If you want a slightly crisper exterior, you can add the optional extra 1 tbs neutral oil halfway through searing.

Reduce heat to medium-high and add a little more oil if the pan is dry. Add the minced garlic and ginger and stir for 15–20 seconds until fragrant, taking care not to burn.

Add the blanched broccoli (and carrots) to the wok and stir-fry 30–60 seconds just to reheat and coat with aromatics.

Return the beef and any collected juices to the pan and pour in the prepared sauce mixture. Toss everything to combine and bring the liquid to a simmer, about 30 seconds.

Stir the cornstarch slurry briefly (it may have settled) and slowly pour it into the pan while stirring. Continue to cook 30–60 seconds until the sauce thickens and becomes glossy, coating the beef and broccoli. Taste and adjust seasoning: add a splash of soy sauce for saltiness or a pinch of sugar if too salty.

Finish with 1/2 tsp sesame oil drizzled over the dish and toss once. Remove from heat to avoid overcooking the broccoli and beef.

Transfer beef and broccoli to a serving plate. Sprinkle with sliced scallions and toasted sesame seeds if desired. Serve immediately with steamed rice.