Beef and Broccoli Stir‑Fry

Ingredients

• 0.75 lb Flap steak (or skirt, hanger, or flank steak) (Butterflied, cut into 1.5‑2" strips)
• 1 tsp Light soy sauce (For the marinade)
• 1 tsp Sesame oil (For the marinade, adds nutty flavor)
• 1 tsp Shaoxing wine (or dry sherry) (For the marinade)
• 0.5 tsp MSG (monosodium glutamate) (Optional, for umami)
• 1 tsp Cornstarch (marinade) (Helps sauce cling and tenderizes)
• 0.33 tsp Baking soda (Tenderizes the beef (≈¼ tsp per ½ lb))
• 8 oz Broccolini (or Chinese broccoli) (Trim stems, cut at bias; florets left whole)
• 1 tbsp Dark soy sauce (Adds color and depth)
• 1 tbsp Light soy sauce (additional) (Adds salty umami)
• 2 tbsp Oyster sauce (Main savory component)
• 1 tbsp Sugar (Balances saltiness)
• 2 cloves Garlic, peeled (Smash, not finely minced)
• 1 inch Fresh ginger (Peel with spoon, slice into coins, then smash)
• 2 tbsp Neutral oil (vegetable, canola, or peanut) (High‑smoke‑point for stir‑fry)
• 1 tbsp Cold water (for slurry) (Mix with cornstarch to avoid lumps)
• 2 tbsp Cornstarch (slurry) (Thickens sauce at the end)

Instructions

1. Slice beef with the grain

   Place the butterflied flap steak on a board and cut it into strips about 1.5‑2 inches wide, cutting with the grain.

   Time: PT5M

2. Slice against the grain

   Turn each strip and cut across the grain at a slight angle to shorten muscle fibers, creating bite‑size pieces.

   Time: PT5M

3. Marinate the beef

   In a bowl combine 1 tsp light soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, ½ tsp MSG, 1 tsp cornstarch, and ⅓ tsp baking soda. Add the beef, toss to coat, and massage the mixture for about 30 seconds.

   Time: PT5M

4. Let the beef rest

   Allow the marinated beef to sit at room temperature for 15 minutes so the baking soda can tenderize the protein.

   Time: PT15M

5. Prep the broccolini

   Trim the stems, cut them on a bias into thin strips, and separate the florets. No need to peel the stems unless they’re very thick.

   Time: PT5M

6. Par‑cook the broccoli

   Add a splash of water to the hot wok, place the broccolini in, cover, and steam for about 1 minute until just tender‑crisp. Drain well.

   Time: PT1M

   Temperature: high heat

7. Mix the sauce

   In a small bowl combine 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 2 tbsp oyster sauce, 1 tbsp sugar, and set aside.

   Time: PT3M

8. Prepare aromatics

   Smash 2 garlic cloves and roughly chop; peel a 1‑inch piece of ginger, slice into coins, then smash and coarsely chop.

   Time: PT3M

9. Heat the wok

   Place the wok over the burner and heat until a drop of water evaporates instantly – the oil should be smoking hot.

   Time: PT2M

   Temperature: high heat

10. Sear the beef

    Add 2 tbsp oil, spread the beef in a single layer, and let it sit 20‑30 seconds before stirring. Cook until no pink remains, about 1 minute total.

    Time: PT1M

    Temperature: high heat

11. Add garlic and ginger

    Push the beef to the side, add the smashed garlic and ginger, and stir‑cook for about 30 seconds until fragrant.

    Time: PT30S

    Temperature: high heat

12. Stir in the sauce

    Pour the prepared sauce over the beef and aromatics, tossing to coat evenly for another 30 seconds.

    Time: PT30S

    Temperature: high heat

13. Combine broccoli and slurry

    Add the par‑cooked broccolini and a slurry made from 2 tbsp cornstarch mixed with 1 tbsp cold water. Stir‑cook 1 minute until the sauce thickens and everything is glossy.

    Time: PT1M

    Temperature: high heat

14. Serve

    Transfer the finished stir‑fry to the serving bowl (the same bowl used for the broccoli) and serve immediately over rice or noodles.

    Time: PT1M

15. Clean and re‑season the wok

    While the dish rests, scrub the wok with a non‑abrasive scrubber and water, dry over low heat, then wipe a thin layer of oil over the surface with a paper towel.

    Time: PT5M

    Temperature: medium heat

Nutrition Facts

Calories

360

Protein

25 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g