Equipment
Ingredients
Beef and Marinade
- 450 g flank steak, sliced thin against the grain
- 15 ml soy sauce
- 15 ml water
- 5 g cornstarch
- 2 g baking soda
Stir-Fry Components
- 400 g broccoli, cut into bite-sized florets
- 30 ml vegetable oil
- 15 g garlic, minced
- 10 g ginger, minced
- 30 ml water
Sauce
- 45 ml oyster sauce
- 30 ml soy sauce
- 15 ml dark soy sauce
- 60 ml chicken broth
- 10 g brown sugar
- 8 g cornstarch
- 5 ml sesame oil
Nutrition (per serving)
Method
Slice the flank steak across the grain into strips approximately 0.5 centimeters thick.
In a mixing bowl, combine the sliced beef, 15ml soy sauce, 15ml water, 5g cornstarch, and baking soda. Massage the liquid into the meat and let marinate at room temperature for 10 minutes.
In a small bowl, whisk together the oyster sauce, remaining soy sauce, dark soy sauce, chicken broth, brown sugar, 8g cornstarch, and sesame oil until smooth.
Heat 15ml of vegetable oil in a wok or large skillet over high heat until it reaches approximately 200°C/400°F and begins to shimmer.
Add the marinated beef in a single layer. Sear undisturbed for 1 minute, then toss with a spatula and cook for an additional 1 minute. Remove the beef and set aside.
In the same wok, add the remaining 15ml of oil, minced garlic, and minced ginger. Sauté briefly for 30 seconds until highly fragrant.
Add the broccoli florets and toss to coat in the aromatics. Pour in 30ml of water, cover the wok, and let steam for 2 minutes.
Give the prepared sauce mixture a final stir to lift any settled cornstarch, then pour it into the wok with the broccoli. Simmer for 1 minute.
Return the seared beef and any resting juices to the wok. Fold everything together for 1 minute to coat thoroughly in the sauce and warm the beef through.
Transfer the stir-fry to a serving platter and serve immediately.
Chef's Notes
- The process of marinating beef with baking soda and cornstarch is known as velveting. This technique creates a protective barrier that keeps the meat incredibly tender and juicy, even under the intense heat of a wok.
- Flank steak is ideal for this recipe due to its robust beefy flavor, but it must be sliced against the grain to break up the long muscle fibers, making it easy to chew.
- Mise en place is critical for stir-frying. The cooking process takes less than 10 minutes once you start, so having your sauce mixed, vegetables chopped, and aromatics prepped is non-negotiable.
- To achieve a restaurant-quality sear on a home stove, avoid overcrowding the pan. If your skillet is small, sear the beef in two separate batches.
Storage
Refrigerator: 3 days — Store in an airtight container. The broccoli will lose some crispness upon reheating.
Freezer: 1 month — Can be frozen, but the broccoli texture will become considerably softer once thawed.
Reheating: Microwave in 1-minute bursts, stirring in between, or reheat in a skillet over medium heat with a splash of water.
