Ingredients
For the Beef & Marinade
- 1 lb flank steak, thinly sliced against the grain
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
For the Stir-Fry
- 1 lb broccoli florets
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 3 tablespoons neutral oil, divided
- 1/4 cup water
- Steamed rice, for serving
First, Velvet the Beef and Make the Sauce
The most important step for tender stir-fried beef is velveting. In a medium bowl, combine the sliced flank steak with 1 tablespoon of low-sodium soy sauce, the cornstarch, and the baking soda. Mix well until every piece of beef is coated. Let it marinate for at least 20 minutes.
While the beef marinates, prepare the sauce. In a small bowl, whisk together the 1/4 cup of low-sodium soy sauce, oyster sauce, Shaoxing wine, and granulated sugar until the sugar is dissolved.
Next, Sear the Beef and Cook the Broccoli
Heat a large wok or skillet over high heat until it is smoking hot. Add 2 tablespoons of neutral oil.
Carefully add the marinated beef to the wok in a single layer. Let it sear without moving for ~1-2 minutes, until a deep brown crust forms. Then, stir-fry until the beef is just cooked through. Remove the beef from the wok and set it aside.
Add the remaining tablespoon of oil to the wok. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Add the broccoli florets to the wok and toss to coat.
Pour in the 1/4 cup of water, cover the wok, and let the broccoli steam for ~2-3 minutes, until it’s bright green and crisp-tender.
Finally, Finish the Dish
Uncover the wok and let any remaining water cook off. Pour the prepared sauce mixture over the broccoli and toss to coat.
Return the cooked beef to the wok. Toss everything together for one final minute until the sauce has thickened slightly and everything is heated through. Serve immediately over steamed rice.
Ginger Beef & Broccoli
Ingredients
For the Beef & Marinade
- 1 lb flank steak thinly sliced against the grain
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
For the Stir-Fry
- 1 lb broccoli florets
- 3 cloves garlic minced
- 1-inch piece fresh ginger grated
- 3 tablespoons neutral oil divided
- 1/4 cup water
- Steamed rice for serving
Instructions
- Combine sliced beef with 1 tbsp soy sauce, cornstarch, and baking soda. Marinate 20 minutes.
- Mix sauce ingredients in a bowl: 1/4 cup soy sauce, oyster sauce, Shaoxing wine, and sugar.
- Heat wok over high heat. Add 2 tbsp oil.
- Sear marinated beef in single layer 1-2 minutes until browned. Stir-fry until just cooked. Remove from wok.
- Add 1 tbsp oil, garlic, and ginger to wok. Stir-fry 30 seconds.
- Add broccoli, water, cover and steam 2-3 minutes until crisp-tender.
- Uncover and cook off remaining water. Add sauce and toss.
- Return beef to wok, toss 1 minute until sauce thickens.
- Serve over rice.
