Beef and Broccoli

Ingredients

• flank steak1 lb, sliced thin against the grain
• baking soda1/2 tsp
• cornstarch1 tbsp + 1 tsp
• soy sauce3 tbsp, divided
• oyster sauce2 tbsp
• Shaoxing wine1 tbsp
• sugar1 tsp
• broccoli florets1 lb
• garlic4 cloves, minced
• fresh ginger1 inch, minced
• low-sodium chicken stock1/2 cup
• neutral oil3 tbsp
• toasted sesame oil1 tsp

Steps

1. 1

   Velvet the beef.

   Toss the beef with baking soda and 2 tbsp water; let sit 15 minutes. Rinse, pat dry, and toss with 1 tbsp soy sauce, Shaoxing wine, and 1 tbsp cornstarch.

2. 2

   Whisk sauce ingredients together.

   Whisk the remaining 2 tbsp soy sauce, oyster sauce, sugar, stock, and 1 tsp cornstarch in a bowl.

3. 3

   Blanch broccoli in boiling water.

   Blanch broccoli in boiling salted water for 90 seconds, then drain.

4. 4

   Sear and stir-fry the beef.

   Heat 2 tbsp oil in a wok over high heat. Sear the beef in a single layer for 1 minute, flip, and stir-fry until just done, 1 more minute. Transfer out.

5. 5

   Cook aromatics and toss broccoli.

   Add the remaining oil with garlic and ginger; stir 15 seconds. Add the broccoli and toss 30 seconds.

6. 6

   Add sauce and finish dish.

   Pour the sauce around the wok edge. When it bubbles and thickens, return the beef and toss to coat. Drizzle sesame oil and serve with rice.