Stir-Fried Beef with Broccoli

Ingredients

• 12 oz Flank Steak (trimmed, sliced against the grain into 1/2‑inch strips)
• 1 lb Broccoli (cut into bite‑size florets)
• 1 tsp Baking Soda (helps tenderize the beef)
• 2 tbsp Oyster Sauce (divided between marinade and sauce)
• 1 tbsp Light Soy Sauce (for marinade)
• 1 tsp Dark Soy Sauce (adds color to the sauce)
• 2 tbsp Cooking Wine (Shaoxing wine or dry sherry)
• 2 tsp Sugar (balances the sauce)
• 1 tbsp Cornstarch (for slurry in marinade and sauce)
• 0.5 tsp White Pepper (divided between marinade and sauce)
• 4 tbsp Water (for marinades and sauce; plus extra 1 tbsp during stir‑fry)
• 2 cloves Garlic (minced)
• 1 inch Ginger (sliced into angled pieces)
• 2 Scallions (cut on the diagonal into 2‑inch pieces)
• 1 Carrot (peeled and sliced thinly (optional))
• 1 tsp Sesame Oil (adds nutty finish)
• 5 tbsp Vegetable Oil (high‑smoke‑point oil for wok cooking; includes finishing oil)

Instructions

1. Slice the Beef

   Trim the flank steak and slice it against the grain into 1/2‑inch wide strips; this keeps the meat tender.

   Time: PT5M

2. Rinse and Drain Beef

   Rinse the sliced beef under cold water to remove surface blood, then drain in a colander and pat lightly with paper towels.

   Time: PT3M

3. Prepare Marinade

   In a bowl combine 1 tsp baking soda, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 2 tbsp water, 1 tbsp cornstarch, 1/4 tsp white pepper, 1 tsp sugar, and 1 tbsp cooking wine. Mix until smooth.

   Time: PT5M

4. Marinate Beef

   Add the drained beef to the marinade, toss to coat evenly, and let sit at room temperature for 30 minutes.

   Time: PT30M

5. Cut Broccoli

   Separate the broccoli into bite‑size florets; set aside.

   Time: PT5M

6. Prepare Aromatics & Carrot

   Slice ginger into angled pieces, mince garlic, cut scallions on the diagonal, and slice the carrot thinly.

   Time: PT5M

7. Make the Stir‑Fry Sauce

   In a small bowl whisk together 1 tbsp oyster sauce, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp water, 1 tbsp cooking wine, 1 tsp sugar, 1 tsp cornstarch, and 1/4 tsp white pepper.

   Time: PT3M

8. Blanch Broccoli

   Bring a pot of water to a rolling boil, add a splash of oil and a pinch of salt, then add the broccoli. Cook 2–3 minutes until bright green and crisp‑tender. Drain and set aside (optional shock in cold water).

   Time: PT5M

   Temperature: boiling

9. Heat Wok and Sear Beef

   Heat the wok over highest heat for about 1 minute until it starts to smoke. Add 2 tbsp vegetable oil, swirl, then add the marinated beef. Cook 30–60 seconds on one side, then flip and cook another 60–90 seconds until mostly browned but still slightly pink inside.

   Time: PT3M

   Temperature: very hot

10. Set Beef Aside

    Remove the beef from the wok onto a plate and keep warm.

    Time: PT1M

11. Stir‑Fry Aromatics

    Add another 1 tbsp oil to the wok. Toss in garlic and ginger; stir‑fry 20–30 seconds until fragrant. Add scallions and carrot slices; stir‑fry another 20–30 seconds.

    Time: PT1M

    Temperature: high

12. Add Broccoli

    Return the blanched broccoli to the wok and stir‑fry 30–45 seconds, allowing it to absorb some oil.

    Time: PT1M

    Temperature: high

13. Combine Beef and Sauce

    Add the cooked beef back to the wok, pour in the prepared sauce, and drizzle 1 tbsp water to help the sauce coat the broccoli. Stir‑fry 30–45 seconds until everything is glossy.

    Time: PT1M

    Temperature: high

14. Finish with Sesame and Finishing Oil

    Stir in 1 tsp sesame oil and an additional drizzle of vegetable oil (mei jau). Cook another minute, then remove from heat.

    Time: PT1M

15. Plate and Serve

    Transfer the stir‑fried beef and broccoli to a serving plate. Serve hot with steamed rice.

    Time: PT1M

Nutrition Facts

Calories

740

Protein

45 g

Carbohydrates

30 g

Fat

45 g

Fiber

6 g