- 1 lb (450g) flank steak, very thinly sliced on the bias against the grain
- 1 tsp (4g) baking soda
- 1 tsp (4g) dark soy sauce
- 2 Tbsp (30g) soy sauce
- 1.5 tsp (6g) white distilled vinegar
- ½ tsp (2g) ground white pepper
- 1 Tbsp (15g) granulated sugar
- ½” (12mm) knob ginger, finely grated
- 1 Tbsp (15g) oyster sauce
- 6 Tbsp (90g) vegetable oil, divided
- ½ cup (60g) cornstarch
- 2 crowns broccoli, cut into florets
- ½ yellow onion, thinly sliced
- 4 cloves garlic finely chopped
- Kosher salt, to taste
Beef and Broccoli
Joshua Weissman's recipes for the best Chinese takeout meal combination there is to make at home.
Prep:
10 minutes
Cook:
5 minutes
Serves:
2
people
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Ingredients
Directions
- In a medium mixing bowl, toss the sliced beef with baking soda until coated. Cover the beef and refrigerate for at least 20 minutes. This step is called “velveting,” and it is optional, but highly recommended, as it will help make the beef more tender when it cooks.
- To make the sauce, in a small mixing bowl add the dark soy sauce, soy sauce, white distilled vinegar, ground white pepper, granulated sugar, ginger, and oyster sauce and whisk together until combined.
- To a wok over medium high heat add 2-3 Tbsp (30-45g) oil and swirl to coat.
- While the wok heats, remove the beef from the refrigerator and add the cornstarch to the beef. Toss to coat and shake off any excess cornstarch. Set aside.
- Add the broccoli to the wok and season with salt, to taste. Add the onion and season again lightly with salt. Stir fry for 2 minutes ensuring the broccoli is slightly browned but still crunchy. Remove the vegetables from the wok and set aside.
- Add the remaining 2-3 Tbsp (30-45g) oil into the now-empty wok.
- Add the beef and sear for 1 minute or until one side is browned nicely. Stir fry for an additional 1 minute. Add the broccoli and onion back to the wok, followed by the sauce. Stir fry for 1 minute.
- Turn off the heat and add the garlic and toss to combine.
- Transfer to a serving plate and enjoy!
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