Beef and Broccoli
Beef velveted in a cornstarch-soy-baking soda marinade before searing, stir-fried with ginger and garlic in a Shaoxing wine-soy sauce - velveting is the technique that gives real Chinese beef and broccoli its silky texture, not just a light cornstarch dust.
⏱ 40 min🍽 4 servings
dinnerasianquick
Ingredients
- •1 lb flank steak, sliced thin against the grain
- •1/4 tsp baking soda
- •1 tbsp cornstarch (divided)
- •1 tbsp soy sauce (divided)
- •1 tbsp Shaoxing wine
- •4 cups broccoli florets
- •3 cloves garlic, minced
- •1 tbsp grated ginger
- •2 tbsp oyster sauce
- •1 tsp sugar
- •2 tbsp vegetable oil
Steps
- 1.Toss the sliced beef with the baking soda and let sit for 15-20 minutes, then rinse it off - this "velveting" step is what gives the beef its silky, tender texture.
- 2.Mix the rinsed beef with half the cornstarch, half the soy sauce, and the Shaoxing wine; let marinate for 15 minutes.
- 3.Heat the oil in a wok and sear the beef until browned; set aside.
- 4.Stir-fry the broccoli, garlic, and ginger for 3-4 minutes until crisp-tender.
- 5.Whisk together the remaining soy sauce, remaining cornstarch, oyster sauce, and sugar with a splash of water, then return the beef to the wok with the sauce, tossing until glossy and heated through.