J. Kenji López-Alt Breaks Down the Science of Stir-Fry

Ingredients

• 1 lb Beef Flank Steak (Trimmed and sliced thin against the grain)
• 0.5 tsp Baking Soda (Provides alkalinity to keep meat juicy)
• 0.5 tsp Kosher Salt (Fine kosher salt for seasoning and protein breakdown)
• 0.5 tsp Light Soy Sauce (Low‑sodium soy sauce for flavor and protease activity)
• 0.5 tsp Sesame Oil (Toasted sesame oil for aroma)
• 1 tsp Granulated Sugar (Balances salty and umami flavors)
• 1 tsp Cornstarch (Creates a light coating that traps moisture)
• 2 tbsp Peanut Oil (High smoke‑point oil for 600°F+ wok heating)
• 12 oz Broccoli Florets (Cut into bite‑size pieces; blanched briefly)
• 1 tsp Salt (For lightly salted blanching water)
• 1 tbsp Oyster Sauce (Optional umami booster)

Instructions

1. Wash and Slice the Beef

   Place the beef strips in a bowl, cover with cold water and gently massage to squeeze out surface myoglobin; then transfer to a strainer and squeeze again as if wringing wet cloth.

   Time: PT5M

2. Alkaline Marination

   Return the beef to the mixing bowl, add baking soda, kosher salt, light soy sauce, sesame oil, sugar, and cornstarch. Mix thoroughly and let rest for 15 minutes.

   Time: PT15M

3. Prep the Broccoli

   Cut broccoli into uniform florets. Bring a small saucepan of lightly salted water to a rolling boil, add broccoli and simmer for less than 1 minute until bright green, then transfer to a bowl of ice water to stop cooking and drain.

   Time: PT5M

4. Preheat the Wok

   Place the carbon steel wok on the highest heat setting. Heat until a drop of water evaporates instantly (about 5 minutes).

   Time: PT5M

5. Add Oil and Toss‑Fry Beef

   Add peanut oil, swirl to coat, then quickly add about ½‑lb of the marinated beef. Toss using the tilt‑and‑push motion (toss‑fry) for 2‑3 minutes, then remove and set aside. Repeat in ½‑lb batches until all beef is cooked.

   Time: PT10M

6. Stir‑Fry the Broccoli

   If needed, add a splash more peanut oil. Add the blanched broccoli in a single layer, toss‑fry for about 3‑4 minutes until crisp‑tender.

   Time: PT5M

7. Combine Beef, Broccoli, and Sauce

   Return the cooked beef to the wok, drizzle oyster sauce (or extra soy sauce) and give a final rapid toss for 1‑2 minutes so the coating clings and the sauce thickens.

   Time: PT3M

8. Serve

   Transfer the beef and broccoli to a serving plate and serve immediately while hot.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

15g

Fat

18g

Fiber

4g