American
Beef and Broccoli
Velveted flank steak and crisp-tender broccoli come together in a restrained oyster-soy sauce, with ginger, garlic, and enough glossy gravy for steamed rice.
4 servings · 25 minutes prep · 12 minutes cook
Ingredients
Velveted Beef and Broccoli
- 1 pound flank steak, trimmed and sliced 1/4 inch thick against the grain
- 3 tablespoons water
- 1/4 teaspoon baking soda
- 1 1/2 tablespoons cornstarch
- 1 teaspoon oyster sauce
- 1 teaspoon neutral oil, for the marinade
- 2 tablespoons neutral oil, for the first batch
- 2 teaspoons neutral oil, for the second batch
- 1 1/4 pounds broccoli florets, stems no thicker than 1/2 inch
Stir-Fry Sauce
- 3/4 cup unsalted chicken stock
- 3 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon ground white pepper
- 1 tablespoon cornstarch
- 2 teaspoons minced ginger
- 2 garlic cloves, minced
Directions
Velvet and Blanch
- Massage the flank steak with water and baking soda until absorbed. Add cornstarch, oyster sauce, and oil; rest 30 minutes.
- Whisk the stock, remaining oyster sauce, light soy, dark soy, sugar, sesame oil, white pepper, and cornstarch. Blanch the broccoli for 45 seconds and drain very well.
Sear the Beef
- Heat the wok until smoking. Add oil, spread in half the beef, and leave undisturbed 30 seconds; stir-fry until browned but still slightly pink, about 60 seconds more. Remove and repeat with the remaining beef and oil.
Sauce and Finish
- Lower heat to medium. Stir the ginger and garlic for 10 seconds. Rewhisk and add the sauce; bring to a full simmer and cook 20 seconds after it thickens.
- Return the beef and broccoli. Toss for 30 to 45 seconds until coated and a representative beef slice reaches {{temperature:145°F}}. Remove from the heat and rest for 3 minutes. Add 1 tablespoon / 15 ml water if the sauce tightens beyond a flowing glaze; serve hot.
