Beef and Broccoli Stir-Fry

Velveting the beef — a quick baking soda and cornstarch marinade — is the Chinese restaurant technique that makes thin-cut beef stay tender through high-heat stir-frying.

Instructions

1. 1

   In a bowl, combine the sliced flank steak with the baking soda, 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon vegetable oil. Toss well and let marinate for 15–20 minutes at room temperature — the baking soda raises the meat's surface pH, which keeps the proteins from tightening up too much over high heat, resulting in noticeably more tender beef.

2. 2

   While the beef marinates, whisk together the beef broth, oyster sauce, remaining 3 tablespoons soy sauce, rice vinegar, brown sugar, and sesame oil in a small bowl to make the stir-fry sauce. Set aside.

3. 3

   Bring a pot of water to a boil and blanch the broccoli florets for 90 seconds, until just bright green and crisp-tender. Drain immediately and set aside — this ensures the broccoli is properly cooked without needing to stir-fry it as long as the meat.

4. 4

   Heat 2 tablespoons oil in a wok or large skillet over high heat until nearly smoking.

5. 5

   Rinse the excess marinade off the beef briefly if it looks very pasty, then pat dry. Add the beef to the hot wok in a single layer and let it sear undisturbed for 30–45 seconds, then stir-fry for another minute or two, until just browned but not fully cooked through. Transfer to a plate.

6. 6

   Add the remaining 1 tablespoon oil to the wok. Add the garlic and ginger and stir-fry for 15–20 seconds until fragrant.

7. 7

   Return the beef and blanched broccoli to the wok. Pour in the prepared sauce and toss everything together.

8. 8

   Add the cornstarch slurry and stir-fry for 1–2 minutes more, until the sauce thickens and coats everything glossy, and the beef is fully cooked through.

9. 9

   Serve immediately over steamed rice, while everything is still hot and the broccoli retains its crunch.