Beef with Broccoli

Ingredients

• 1 lb Flank steak (Slice thinly against the grain)
• 1 tsp Baking soda (For the marinade)
• 2 tbsp Low-sodium soy sauce (For the marinade)
• 1 tbsp Cornstarch (For the marinade)
• 0.5 tbsp Oyster sauce (For the marinade)
• 1 tsp Black pepper (For the marinade)
• 2 tbsp Water (For the marinade)
• 4 tbsp Low-sodium soy sauce (For the sauce)
• 2 tbsp Brown sugar (For the sauce)
• 2 cloves Garlic (Minced; for the sauce)
• 1 tsp Fresh ginger (Grated; for the sauce)
• 1 tbsp Cornstarch (For the sauce)
• 2 tbsp Water (For the sauce)
• 2 tbsp Canola oil (For searing the beef)
• 1 tbsp Canola oil (For sautéing the aromatics and broccoli)
• 2 cloves Garlic (Minced; for cooking)
• 2 tsp Fresh ginger (Minced; for cooking)
• 3.5 cups Broccoli (Cut into bite-size florets; source states 3–4 cups)
• White rice (Cooked, for serving; amount not specified in the source. An estimate of about 3 cups cooked is appropriate for four servings.)
• 1 tbsp Sesame seeds (For serving)

Steps

1. 1

   Slice the flank steak thinly against the grain. Cutting across the muscle fibers keeps the beef tender and easy to chew.

2. 2

   Place the sliced beef in a bowl. Add the baking soda, 2 tablespoons low-sodium soy sauce, 1 tablespoon cornstarch, oyster sauce, black pepper, and 2 tablespoons water. Toss thoroughly so every piece is coated, then let the beef marinate while you prepare the sauce.

3. 3

   In a separate bowl, combine 4 tablespoons low-sodium soy sauce, brown sugar, the minced sauce garlic, grated ginger, 1 tablespoon cornstarch, and 2 tablespoons water. Whisk until the cornstarch is fully dispersed and the sauce is smooth.

4. 4

   Heat a large skillet or wok over high heat until very hot. Add the 2 tablespoons of canola oil and swirl to coat the cooking surface.

5. 5

   Add the marinated beef in a single layer, working in batches if necessary to avoid crowding. Sear for about 1 minute per side, until browned on the outside and nearly cooked through. Transfer the beef to a plate.

6. 6

   Add the remaining 1 tablespoon of canola oil to the hot skillet. Add the minced cooking garlic and ginger, and sauté briefly until fragrant, about 30 seconds; do not let the garlic burn.

7. 7

   Add the broccoli florets to the skillet. Stir-fry until bright green and tender-crisp, about 3–5 minutes. If the broccoli is very large or firm, add a small splash of water and cover briefly to steam it.

8. 8

   Return the seared beef to the skillet. Whisk the prepared sauce once more, then pour it over the beef and broccoli. Toss continuously until the sauce comes to a simmer, thickens, and coats everything in a glossy layer, about 1–2 minutes. The beef should reach 145°F / 63°C for medium-rare or 160°F / 71°C for medium, as preferred.

9. 9

   Serve the beef and broccoli immediately over cooked white rice. Sprinkle with sesame seeds before serving.

Notes

The source does not specify a marinating duration, so marinate while preparing the sauce. Cook the beef in batches if needed; overcrowding will cause it to steam instead of sear. The source lists white rice without a quantity.

Nutrition per serving

• main
• dinner
• East Asian-inspired
• stir-fried
• quick meal
• takeout-style
• high-protein