Equipment
Ingredients
Beef and Marinade
- 450 g flank steak, sliced thin against the grain
- 15 ml soy sauce
- 15 ml water
- 5 g cornstarch
- 2 g baking soda
Stir-Fry Components
- 400 g broccoli, cut into bite-sized florets
- 30 ml vegetable oil
- 15 g garlic, minced
- 10 g ginger, minced
- 30 ml water
Sauce
- 45 ml oyster sauce
- 30 ml soy sauce
- 15 ml dark soy sauce
- 60 ml chicken broth
- 10 g brown sugar
- 8 g cornstarch
- 5 ml sesame oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 327 kcal
- Protein
- 30 g
- Carbohydrates
- 16 g
- Fat
- 17 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1460 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 78 mg
- Potassium
- 824 mg
- Calcium
- 98 mg
- Iron
- 3.0 mg
- Magnesium
- 61 mg
- Phosphorus
- 339 mg
- Zinc
- 5.3 mg
- Vitamin A
- 31 mcg
- Vitamin C
- 91 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 104 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.30 mg
- Niacin
- 9.8 mg
- Folate
- 82 mcg
- Water
- 216 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Slice the flank steak across the grain into strips approximately 0.5 centimeters thick.
In a mixing bowl, combine the sliced beef, 15ml soy sauce, 15ml water, 5g cornstarch, and baking soda. Massage the liquid into the meat and let marinate at room temperature for 10 minutes.
In a small bowl, whisk together the oyster sauce, remaining soy sauce, dark soy sauce, chicken broth, brown sugar, 8g cornstarch, and sesame oil until smooth.
Heat 15ml of vegetable oil in a wok or large skillet over high heat until it reaches approximately 200°C/400°F and begins to shimmer.
Add the marinated beef in a single layer. Sear undisturbed for 1 minute, then toss with a spatula and cook for an additional 1 minute. Remove the beef and set aside.
In the same wok, add the remaining 15ml of oil, minced garlic, and minced ginger. Sauté briefly for 30 seconds until highly fragrant.
Add the broccoli florets and toss to coat in the aromatics. Pour in 30ml of water, cover the wok, and let steam for 2 minutes.
Give the prepared sauce mixture a final stir to lift any settled cornstarch, then pour it into the wok with the broccoli. Simmer for 1 minute.
Return the seared beef and any resting juices to the wok. Fold everything together for 1 minute to coat thoroughly in the sauce and warm the beef through.
Transfer the stir-fry to a serving platter and serve immediately.
Chef's Notes
- The process of marinating beef with baking soda and cornstarch is known as velveting. This technique creates a protective barrier that keeps the meat incredibly tender and juicy, even under the intense heat of a wok.
- Flank steak is ideal for this recipe due to its robust beefy flavor, but it must be sliced against the grain to break up the long muscle fibers, making it easy to chew.
- Mise en place is critical for stir-frying. The cooking process takes less than 10 minutes once you start, so having your sauce mixed, vegetables chopped, and aromatics prepped is non-negotiable.
- To achieve a restaurant-quality sear on a home stove, avoid overcrowding the pan. If your skillet is small, sear the beef in two separate batches.
Storage
Refrigerator: 3 days — Store in an airtight container. The broccoli will lose some crispness upon reheating.
Freezer: 1 month — Can be frozen, but the broccoli texture will become considerably softer once thawed.
Reheating: Microwave in 1-minute bursts, stirring in between, or reheat in a skillet over medium heat with a splash of water.
Troubleshooting
The beef is tough and chewy
Cause: The meat was cut with the grain rather than against it, or the wok was not hot enough causing the meat to boil in its juices.
Fix: Cannot be fixed once cooked. Next time, allow the baking soda marinade the full 10 minutes to effectively tenderize the meat fibers.
Prevention: Always identify the direction of the muscle fibers and slice perpendicular to them. Ensure the wok is smoking hot before adding the beef.
The sauce is too watery and does not stick to the ingredients
Cause: The cornstarch settled at the bottom of the bowl before pouring, or the sauce did not simmer long enough.
Fix: Mix 3g of cornstarch with 10ml of cold water to create a slurry, stir it into the bubbling sauce, and cook for 1 more minute until thickened.
Prevention: Always stir cornstarch slurries immediately before adding them to a hot pan.
Cultural Context
Beef and broccoli is a staple of Chinese-American cuisine, originating from early Chinese immigrants in the United States who adapted traditional stir-fry techniques to locally available ingredients. Traditional Chinese cooking often features Gai Lan (Chinese broccoli), but the Western broccoli widely available in America proved to be an excellent vessel for rich, savory stir-fry sauces, resulting in this beloved modern classic.
