Equipment
Ingredients
Beef and Velveting Marinade
- 450 g beef flank steak, patted dry
- 15 ml light soy sauce
- 5 g cornstarch
- 3 g baking soda
- 15 ml water, cold
Oyster Sesame Sauce
- 45 ml oyster sauce
- 15 ml light soy sauce
- 5 ml dark soy sauce
- 10 ml toasted sesame oil
- 60 ml chicken broth
- 10 g brown sugar
- 8 g cornstarch
Stir-Fry Components
- 400 g broccoli, cut into bite-sized florets
- 30 ml neutral oil
- 3 garlic, minced
- 10 g ginger, minced
- 5 g toasted sesame seeds, for garnish
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 343 kcal
- Protein
- 29 g
- Carbohydrates
- 13 g
- Fat
- 21 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 1268 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 0 mg
- Potassium
- 283 mg
- Calcium
- 145 mg
- Iron
- 3.2 mg
- Magnesium
- 33 mg
- Phosphorus
- 117 mg
- Zinc
- 1.0 mg
- Vitamin A
- 131 mcg
- Vitamin C
- 22 mg
- Vitamin E
- 1.9 mg
- Vitamin K
- 226 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.16 mg
- Niacin
- 1.7 mg
- Folate
- 86 mcg
- Water
- 121 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef knife and cutting board, slice the beef flank steak against the grain into strips approximately 5mm thick.
In a mixing bowl, combine the sliced beef, 15ml light soy sauce, 5g cornstarch, baking soda, and cold water. Mix thoroughly until the liquid is absorbed, then let marinate at room temperature for 20 minutes.
In a separate mixing bowl, use a whisk to combine the oyster sauce, 15ml light soy sauce, dark soy sauce, sesame oil, chicken broth, brown sugar, and 8g cornstarch until completely smooth.
Bring a wok filled with water to a rolling boil over high heat. Blanch the broccoli florets for 60 seconds, then remove with a slotted spoon or spider and drain well.
Empty and dry the wok. Heat the neutral oil over high heat until it begins to lightly smoke, indicating it is hot enough for stir-frying.
Add the marinated beef to the wok in a single layer using a spatula. Let it sear undisturbed for 1 minute, then toss and stir-fry for an additional 1 minute until browned. Ensure internal temperature reaches 74C/165F.
Add the minced garlic and ginger to the wok with the beef. Toss constantly for 30 seconds to prevent burning.
Return the blanched broccoli to the wok and toss with the beef, garlic, and ginger until evenly mixed.
Give the sauce mixture a quick stir, then pour it into the wok. Let it bubble and simmer for 1 minute while tossing continually until the sauce thickens and coats the ingredients.
Remove the wok from heat. Transfer the stir-fry to a serving platter and sprinkle with toasted sesame seeds.
Chef's Notes
- The process of marinating the beef with cornstarch and a touch of baking soda is a Chinese restaurant technique known as velveting. It raises the pH of the meat, preventing the proteins from seizing up under high heat, resulting in incredibly tender beef.
- Wok hei, or the breath of the wok, requires exceptionally high heat. If cooking on a standard home stove, do not overcrowd the pan. Cook the beef in batches if necessary to ensure it sears rather than steams.
- Dark soy sauce adds very little flavor but contributes the signature rich, mahogany color expected in takeout-style beef and broccoli. It can be omitted, but the final dish will look slightly paler.
- Always give your cornstarch slurry a thorough mix right before adding it to the wok, as cornstarch settles to the bottom of the bowl as it sits.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Broccoli may lose textural integrity upon thawing.
Reheating: Microwave on medium-high power for 2 minutes or pan-fry with a splash of water until thoroughly heated.
Troubleshooting
Beef is tough and chewy
Cause: Beef was cut with the grain or overcooked
Fix: Cannot be fixed once cooked
Prevention: Always identify the direction of the muscle fibers and slice perpendicular to them. Do not skip the baking soda marinade.
Sauce is watery and pools at the bottom
Cause: Wok was not hot enough or sauce did not boil long enough to activate cornstarch
Fix: Return to high heat and boil for 30-60 seconds until thickened
Prevention: Ensure the liquid comes to a full simmer before removing from heat.
Broccoli is mushy and olive green
Cause: Over-blanched in the water bath
Fix: Cannot be fixed
Prevention: Strictly time the blanching process to 60 seconds and remove immediately.
Cultural Context
Beef and broccoli is a hallmark of Chinese-American cuisine. Traditional Chinese cooking heavily features gai lan (Chinese broccoli), but early Chinese immigrants adapted their techniques to utilize Western broccoli, which was more readily available in American grocery stores. The dish relies on the ancient stir-frying technique called chao, demanding high heat and rapid movement.
