Beef and Broccoli Stir-Fry
Thinly sliced flank steak velveted in cornstarch, seared at screaming-hot heat, then combined with crisp broccoli in a glossy oyster-soy brown sauce. The most popular Chinese-American stir-fry — ready in 30 minutes and better than takeout if you follow the technique.
Ingredients
- 500 gflank steak
- 500 gbroccoli
- 4 garlic cloves
- 1 tspfresh ginger
- 3 tbspoyster sauce
- 2 tbspsoy sauce
- 1 tbspsesame oil
- 1 tbspbrown sugar
- 2 tbspcornstarch
- ¼ tspbaking soda
- 120 mlbeef or chicken broth
- 2 tbspvegetable oil
- ½ tspsalt
Method
- Slice the flank steak against the grain at a 45-degree angle into strips 3–4 mm thick. For easier slicing, freeze the steak for 30–45 minutes first. In a bowl, combine the sliced beef with ¼ tsp baking soda, 1 tbsp soy sauce, 1 tbsp cornstarch and 1 tbsp water. Mix well and marinate for 15–20 minutes. The baking soda tenderises the meat — this is the Chinese restaurant technique.
- Mix the sauce: combine oyster sauce, remaining soy sauce, brown sugar, sesame oil, broth and 1 tbsp cornstarch in a small bowl. Stir until the cornstarch dissolves. Set aside.
- Bring a pot of salted water to a boil. Blanch the broccoli florets for 45–60 seconds — they should turn bright green and be tender-crisp. Drain immediately and set aside. Do not overcook.
- Heat a wok or large heavy skillet over the highest heat until it smokes. Add 1 tbsp oil. Add the beef in a single layer — do not crowd the pan or it will steam instead of sear. Cook undisturbed for 1 minute until browned underneath, then stir and cook 30 seconds more. The beef should be 80–90% cooked. Remove and set aside.
- Add the remaining oil to the wok. Add the minced garlic and ginger, stir for 20 seconds. Pour the sauce around the sides of the wok (not in the center) to deglaze. Bring to a simmer and stir for 30 seconds until slightly thickened.
- Return the beef and broccoli to the wok. Toss everything together over high heat for 30–60 seconds until the sauce coats everything and the beef is fully cooked. Serve immediately over steamed white rice, topped with sesame seeds if desired.
FAQ
Velveting is the Chinese restaurant technique for tenderising beef before stir-frying. The basic method used here: marinate thin-sliced beef in a small amount of baking soda (¼ tsp per 500g), soy sauce and cornstarch for 15–20 minutes. The baking soda raises the pH of the surface, which inhibits the protein bonds from tightening during high heat — the result is silky, tender beef instead of the chewy, rubbery texture you get from unseasoned beef cooked at high heat. The cornstarch creates a light coating that holds the moisture in and gives the meat a glossy appearance in the sauce.
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Comments (1)
The pan needs to be properly hot before the flank steak goes in for beef and broccoli stir-fry. A lukewarm pan steams instead of sears. Wait until you see the faintest wisp of smoke — that's your signal.