Beef and Broccoli

Ingredients

• 1 lb flank steak, sliced 1/4 inch thick against the grain
• 1 tbsp soy sauce, for the marinade
• 1 tbsp Shaoxing wine or dry sherry
• 1 tbsp cornstarch, for the marinade
• 1/2 tsp baking soda
• 1 tbsp vegetable oil, for the marinade
• 1 1/4 lb broccoli, cut into florets
• 1/3 cup chicken broth or water
• 3 tbsp oyster sauce
• 1 tbsp soy sauce, for the sauce
• 1 tsp granulated sugar
• 2 tsp cornstarch, for the sauce
• 1/2 tsp toasted sesame oil
• 3 tbsp vegetable oil, for the wok
• 1 tbsp minced fresh ginger
• 4 cloves garlic, minced
• Steamed white rice, for serving

Before you cook

• Slice the flank steak across the grain into thin strips no thicker than a quarter inch.
• Toss the beef with the marinade soy sauce, Shaoxing wine, 1 tablespoon cornstarch, baking soda, and 1 tablespoon vegetable oil, and let it sit for 20 minutes.
• Cut the broccoli into bite-sized florets and peel and slice the stems.
• Stir the broth, oyster sauce, sauce soy sauce, sugar, 2 teaspoons cornstarch, and sesame oil together in a bowl until smooth.
• Mince the ginger and garlic.

Steps

1. Bring a pot of water to a boil and blanch the broccoli for 90 seconds, until it turns bright green but still snaps.
2. Drain the broccoli and spread it on a towel to dry.
3. Heat 2 tablespoons of the vegetable oil in a wok or large skillet over the highest heat until it smokes faintly.
4. Spread half the beef in a single layer and let it sear untouched for 1 minute.
5. Toss the beef for 45 seconds more, until it is browned but still pink in the middle, then scrape it onto a plate.
6. Add the remaining tablespoon of oil and sear the second half of the beef the same way, adding it to the plate.
7. Lower the heat to medium-high, add the ginger and garlic to the pan, and stir for 20 seconds.
8. Return the broccoli to the pan and toss it for 1 minute to coat it in the aromatics.
9. Whisk the sauce once more and pour it around the edge of the pan.
10. Stir everything together for about 1 minute, until the sauce thickens and clings.
11. Return the beef and its juices to the pan and toss for 30 seconds, just to heat it through.
12. Serve immediately over steamed rice.