Beef and Broccoli
Tender sliced flank steak and crisp broccoli stir-fried in a glossy garlic, ginger and oyster sauce. Better than takeout in 30 minutes; serves 4.
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Beef and broccoli is the Chinese-American takeout classic, and it is quick at home. A light cornstarch coating, called velveting, keeps the sliced beef silky and tender in the hot wok.
Serve it over steamed rice.
Ingredients
Beef
- 1 pound flank steak, thinly sliced across the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 teaspoon baking soda
Sauce
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 1/2 cup water
Stir-fry
- 3 tablespoons neutral oil
- 4 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- Steamed rice
Instructions
- Velvet the beef. Toss the beef with the soy sauce, cornstarch and baking soda and let stand 15 minutes.
- Mix the sauce. Whisk the sauce ingredients together.
- Cook the broccoli. Heat 1 tablespoon oil in a wok over high heat, add the broccoli and 2 tablespoons water, cover and cook 2 to 3 minutes until bright green. Remove.
- Sear the beef. Heat the remaining oil and stir-fry the beef in batches 1 to 2 minutes until browned.
- Finish. Add the garlic and ginger for 30 seconds, return the broccoli, add the sauce and toss until glossy and thick. Serve over rice.
Tips
- Slice the beef very thin across the grain; freezing it 20 minutes helps.
- Do not crowd the wok or the beef will steam.
Questions about this recipe
- What is velveting?
- Coating meat in a little cornstarch and a pinch of baking soda to keep it tender when stir-fried.
- What cut is best?
- Flank steak; sirloin or skirt also work.
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