Easy Beef and Broccoli

Ingredients

• 1 lb flank steak or sirloin (sliced thinly against the grain)
• 0.5 tsp baking soda (used for tenderizing the beef)
• 1 tbsp cornstarch (for velveting the meat)
• 1 lb broccoli florets (cut into bite-sized pieces)
• 3 garlic (cloves, minced)
• 1 tbsp fresh ginger (minced or grated)
• 0.25 cup soy sauce (for the sauce)
• 2 tbsp oyster sauce (for the sauce)
• 1 tsp sesame oil (for the sauce)
• 2 tbsp cooking oil (divided for frying)

Steps

1. 1

   Prep the beef by slicing it thinly against the grain. Place the beef in a bowl and toss with baking soda and cornstarch. The baking soda helps retain moisture while the cornstarch creates a velvety coating.

2. 2

   Blanch the broccoli florets quickly in boiling water until they are bright green and crisp-tender. Drain and set aside.

3. 3

   Heat oil in a large skillet or wok over high heat. Add the beef in a single layer and pan-fry until browned and cooked through. Remove the beef from the pan and set aside.

4. 4

   In the same pan, add a little more oil if needed and sauté the minced garlic and ginger until fragrant.

5. 5

   Add the sauce components (soy sauce, oyster sauce, and sesame oil) to the pan, stirring to combine and heat through.

6. 6

   Toss the cooked beef and blanched broccoli back into the pan. Stir-fry for 1-2 minutes until everything is well-coated in the sauce and heated through.

7. 7

   Serve immediately, ideally over steamed white rice.

Notes

The 'velveting' technique using baking soda and cornstarch is the secret to getting restaurant-style tender beef. Be careful not to over-blanch the broccoli; it should still have a snap to it.

Nutrition per serving

• main
• stir-fry
• beef
• broccoli
• high-protein
• takeout-style
• dinner