Equipment
Ingredients
Beef & Velveting Marinade
- 450 g flank steak, sliced 5mm thick against the grain
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 8 g cornstarch
- 3 g baking soda
Stir-Fry Sauce
- 120 ml chicken broth, low-sodium preferred
- 45 ml oyster sauce
- 15 ml light soy sauce
- 10 ml dark soy sauce
- 10 g brown sugar
- 5 ml sesame oil, toasted
- 8 g cornstarch
Aromatics & Vegetables
- 400 g broccoli, cut into bite-sized florets
- 15 g garlic, minced
- 10 g fresh ginger, minced
- 45 ml neutral oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 362 kcal
- Protein
- 29 g
- Carbohydrates
- 16 g
- Fat
- 20 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1272 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 82 mg
- Potassium
- 890 mg
- Calcium
- 152 mg
- Iron
- 3.4 mg
- Magnesium
- 74 mg
- Phosphorus
- 379 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
- 1.5 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.40 mg
- Niacin
- 10.5 mg
- Folate
- 91 mcg
- Water
- 191 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the sliced flank steak in a medium mixing bowl. Add 15ml light soy sauce, Shaoxing wine, 8g cornstarch, and baking soda. Massage the liquids and powders into the meat until fully absorbed. Let rest at room temperature for 20 minutes to velvet and tenderize.
In a small mixing bowl, vigorously whisk together the chicken broth, oyster sauce, remaining 15ml light soy sauce, dark soy sauce, brown sugar, sesame oil, and remaining 8g cornstarch until the sugar and cornstarch are fully dissolved.
Bring a large pot of water to a rolling boil. Add the broccoli florets and cook for 60 seconds until bright green. Immediately remove with a slotted spoon or spider and rinse under very cold water to halt the cooking process. Drain thoroughly and set aside.
Heat a wok or large heavy skillet over high heat until wisps of smoke appear. Add half of the neutral oil, swirling to coat the pan. Add the marinated beef in a single even layer. Let it sear undisturbed for 1 minute to build a crust, then vigorously toss and stir-fry for 2 more minutes until nicely browned but still slightly pink inside. Remove the beef to a clean plate.
Reduce the heat to medium-high. Add the remaining neutral oil to the hot wok, followed by the minced garlic and ginger. Stir continuously for 30 seconds until highly fragrant, ensuring the garlic does not burn.
Return the seared beef and blanched broccoli to the wok. Give the reserved sauce mixture a quick stir to recombine the cornstarch, then pour it over the meat and vegetables. Toss everything together continuously for 1 to 2 minutes as the sauce rapidly bubbles, thickens, and creates a glossy coating on the ingredients. Ensure the beef reaches an internal temperature of 63°C/145°F. Remove from heat and serve immediately.
Chef's Notes
- The technique of 'velveting' using baking soda and cornstarch raises the pH of the meat. This prevents the proteins from binding tightly when exposed to high heat, ensuring exceptionally tender beef regardless of the cut.
- Always slice flank steak perpendicular to the long muscle fibers. Slicing against the grain drastically shortens the fibers, significantly improving the mouthfeel and perceived tenderness of the dish.
- To achieve 'wok hei' (the breath of the wok) on a home stove, pan temperature management is critical. Dry your meat well before marinating, heat your pan until smoking, and avoid overcrowding.
- Dark soy sauce is utilized primarily for its deep, rich caramel color rather than salinity. It gives the completed dish that classic restaurant-quality visual appeal.
- Have all ingredients prepped, measured, and placed near the stove before you turn on the heat. Stir-frying is a rapid, high-heat process that leaves no time for chopping once cooking begins.
Storage
Refrigerator: 4 days — Store in an airtight container. The broccoli will soften slightly over time.
Freezer: 1 month — Freezing is safely possible, but not recommended as the broccoli will become mushy upon thawing.
Reheating: Reheat in a skillet over medium heat with a splash of water until warmed through and the sauce loosens.
Troubleshooting
The beef is tough, stringy, and difficult to chew.
Cause: The steak was sliced with the grain rather than against it, or the baking soda marinade (velveting) was omitted.
Fix: Cannot be fixed once cooked.
Prevention: Always slice flank steak perpendicular to the visible muscle fibers to physically shorten them, and allow the baking soda at least 15 minutes to alter the meat's pH.
The sauce is watery and pooling at the bottom of the wok.
Cause: The broccoli retained too much water after blanching, or the sauce did not simmer long enough to activate the cornstarch.
Fix: Remove the meat and broccoli with a slotted spoon, leaving the liquid in the pan. Boil the liquid for 1-2 minutes until thick, then recombine.
Prevention: Drain the blanched broccoli aggressively on a clean towel before adding it to the wok. Ensure the sauce comes to a vigorous bubble.
The garlic tastes bitter and acrid.
Cause: The wok was too hot when adding the aromatics, scorching the garlic.
Fix: Cannot be fixed. If the garlic burns before adding the sauce, wipe out the pan and start the aromatic step over.
Prevention: Reduce the heat to medium-high after searing the beef, and keep the aromatics moving constantly.
Cultural Context
While traditional Chinese cuisine frequently pairs beef with Gai Lan (Chinese broccoli), the modern Beef and Broccoli dish is a staple of Chinese-American culinary adaptation. Early Chinese immigrants in the United States creatively substituted native Western broccoli, creating a beloved classic that perfectly balances traditional savory umami flavors with the hearty crunch of Western produce.
