Takeout-Style Beef and Broccoli

Ingredients

• 1 lb flank steak (sliced thinly against the grain)
• 0.5 tsp baking soda (for tenderizing)
• 1 tbsp soy sauce (for marinade)
• 1 tsp cornstarch (for marinade)
• 1 tbsp oyster sauce (for marinade)
• 0.25 tsp black pepper
• 1 tbsp water (for marinade)
• 0.25 cup soy sauce (for sauce)
• 2 tbsp brown sugar
• 3 garlic (minced; divided)
• 1 tsp fresh ginger (grated; divided)
• 1 tbsp cornstarch (for sauce)
• 0.25 cup water (for sauce)
• 2 tbsp vegetable oil (for frying)
• 3 cup broccoli florets (bite-sized pieces)

Steps

1. 1

   Slice the beef thinly against the grain to ensure tenderness.

2. 2

   In a medium bowl, combine the sliced beef with baking soda, soy sauce, cornstarch, oyster sauce, black pepper, and water. Mix well and let it marinate while you prepare the sauce.

3. 3

   In a separate small bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, cornstarch, and water to create the stir-fry sauce.

4. 4

   Heat a large pan or wok over high heat with a drizzle of oil.

5. 5

   Add the beef to the hot pan in a single layer. Sauté for about one minute per side until browned, then remove the beef from the pan and set aside.

6. 6

   In the same pan, sauté additional ginger and garlic until fragrant.

7. 7

   Add the broccoli florets to the pan and stir-fry for 2-3 minutes until bright green and slightly tender.

8. 8

   Return the beef to the pan and pour the prepared sauce over the mixture.

9. 9

   Toss everything together and cook for another minute or two until the sauce has thickened and coats the beef and broccoli evenly.

Notes

Slicing against the grain is crucial for flank steak to prevent it from being chewy. The baking soda acts as a tenderizer (velveting), which is a common Chinese restaurant technique.

Nutrition per serving

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