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Beef and Broccoli
A quick and easy Chinese‑style beef and broccoli stir‑fry that’s tender, savory and packed with umami. The flank steak is tenderized with baking soda, lightly coated in a cornstarch slurry and flash‑seared, while broccoli stays crisp‑bright after a brief blanch. A simple sauce of chicken broth, Shaoxing wine, soy sauces, oyster sauce, sugar and cornstarch ties everything together in just minutes.
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Cost Breakdown
Critical Success Points
- • Tenderizing the beef with baking soda
- • Blanching the broccoli to retain color and crunch
- • High‑heat sear of the beef for a quick brown crust
- • Ensuring the sauce thickens without burning
Safety Warnings
- • Use a splatter guard when searing beef over high heat
- • Handle raw beef with clean utensils and wash hands thoroughly
- • Be careful when adding hot oil to the pan to avoid burns
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