TAKEOUT BEEF & BROCCOLI IN 15 MINUTES

Ingredients

• 1 pound Flank Steak (Trimmed, sliced into 1‑inch strips, then thinly cross‑cut on a bias)
• 5 g Soy Sauce (For the velveting marinate)
• 5 g Chinese Cooking Wine (Shaoxing) (For the velveting marinate; can substitute dry sherry)
• 10 g Sesame Oil (For the velveting marinate)
• 2 g Granulated Sugar (For the velveting marinate)
• 2 g Cornstarch (For the velveting marinate (additional 5 g for slurry))
• 2 g Baking Soda (Key to velveting; softens protein)
• 12 oz Broccolini (or broccoli) (Cut into 1½‑2‑inch florets; stems sliced thin)
• 0.25 large onion White Onion (Thinly sliced)
• 10 g Ginger (Unpeeled, grated with micro‑plane)
• 10 g Garlic (About 5 cloves, minced or grated)
• 10 g Granulated Sugar (For the stir‑fry sauce)
• 30 g Soy Sauce (For the stir‑fry sauce)
• 45 g Oyster Sauce (Can substitute hoisin sauce)
• 30 g Xiaoxing Chinese Cooking Wine (Fermented rice wine; can substitute dry sherry or white wine)
• 1 tsp Cornstarch (For slurry (mixed with water))
• 2 tbsp Water (For cornstarch slurry)
• 3 tbsp High Smoke Point Oil (Canola or Peanut) (For wok cooking; add in stages)

Instructions

1. Slice and Rinse Beef

   Trim the flank steak, cut into 3 strips about 2½ in wide, turn one strip 90°, then slice thinly on a bias into pieces roughly 1 in tall, ⅛ in thick, and 2 in wide. Transfer to a bowl and rinse under cold water, then pat dry.

   Time: PT1M

2. Velvet the Beef

   Add 5 g soy sauce, 5 g Chinese cooking wine, 10 g sesame oil, 2 g sugar, 2 g cornstarch, and 2 g baking soda to the beef. Massage thoroughly until the meat is evenly coated. Let rest for 5‑10 minutes.

   Time: PT2M

3. Prep Vegetables & Aromatics

   Cut 12 oz broccolini (or broccoli) into bite‑size florets (1½‑2 in). Slice ¼ large white onion thinly. Grate a knob of ginger (≈10 g) with a microplane (no need to peel). Mince or grate 5 garlic cloves (≈10 g).

   Time: PT2M

4. Make Stir‑Fry Sauce

   In a small bowl combine 10 g sugar, 30 g soy sauce, 45 g oyster sauce (or hoisin), and 30 g Xiaoxing Chinese cooking wine. Stir until dissolved.

   Time: PT1M

5. Prepare Cornstarch Slurry

   Mix 1 tsp cornstarch with 2 tbsp water until smooth; set aside.

   Time: PT30S

6. Heat Wok and First Beef Batch

   Place the 12‑inch carbon steel wok over the highest burner. When the wok is smoking hot (≈550°F/290°C), add 1 tbsp high‑smoke‑point oil around the edge. Add half of the marinated beef to the center, stir‑toss aggressively for 60‑90 seconds, tossing every 20‑30 seconds for even browning.

   Time: PT1M30S

   Temperature: 550°F

7. Cook Second Beef Batch

   Add the remaining beef, repeat the 60‑90 second high‑heat stir‑toss until browned and 80‑90 % cooked. Transfer all beef to a holding bowl.

   Time: PT1M30S

   Temperature: 550°F

8. Deglaze Wok

   Add a splash of water to the hot wok, scrape up browned bits, then wipe the interior with a damp paper towel. Return wok to heat for another 30 seconds.

   Time: PT30S

   Temperature: 550°F

9. Stir‑Fry First Veggie Batch

   Add 1 tbsp oil, then half of the broccoli and onion. Stir‑toss aggressively for 60‑90 seconds until edges are charred and stems are crisp‑tender.

   Time: PT1M30S

   Temperature: 550°F

10. Stir‑Fry Second Veggie Batch

    Add another tablespoon of oil, then the remaining broccoli and onion. Cook another 60‑90 seconds until similarly charred.

    Time: PT1M30S

    Temperature: 550°F

11. Add Aromatics

    Push veggies to the side, add the grated ginger and minced garlic, and stir‑cook for about 20 seconds until fragrant. Be careful not to burn.

    Time: PT20S

    Temperature: 550°F

12. Combine Beef, Veggies, and Sauce

    Return all beef to the wok, pour the prepared sauce around the edges to encourage quick evaporation, and toss everything together for 15‑20 seconds.

    Time: PT20S

    Temperature: 550°F

13. Thicken Sauce

    Stir in 2‑3 tbsp (≈30 g) of the cornstarch slurry. Toss and cook for another 30‑45 seconds until the sauce coats the meat and vegetables glossy and slightly reduced.

    Time: PT45S

    Temperature: 550°F

14. Finish and Serve

    Transfer the finished beef and broccoli to a serving plate. Serve immediately over steamed rice or noodles.

    Time: PT30S

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

16 g

Fat

22 g

Fiber

3 g