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Ginger Beef & Broccoli

prep time:25 minutes
cook time:10 minutes
Marinating Time20 minutes
total time:55 minutes
Velveting the beef with baking soda is what makes takeout beef and broccoli so tender - it changes the protein structure so the meat stays soft even in a blazing hot wok. The broccoli gets a quick steam with water right in the wok, which is faster than blanching and keeps everything in one pan.
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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.

Notes

Slice beef thinly against the grain for most tender results. Ensure wok is smoking hot before adding beef.