Ingredients:

  • 5 lb Beef (Flank, Skirt, or Sirloin), sliced thinly against the grain
  • 1 Tbsp Low-Sodium Soy Sauce (for marinade)
  • 1/2 tsp Baking Soda
  • 1 Tbsp Cornstarch
  • 1 Tbsp Neutral Oil (for marinade)
  • 1 cup Beef or Chicken Stock (Low sodium)
  • 1 Tbsp Dark Soy Sauce
  • 2 Tbsp Low-Sodium Soy Sauce (for sauce)
  • 3 Tbsp Oyster Sauce
  • 1 Tbsp Brown Sugar
  • 1 tsp Sesame Oil
  • 1 tsp Rice Vinegar
  • 4 cups Broccoli Florets
  • 1 Tbsp Fresh Ginger, finely minced
  • 3 cloves Garlic, finely minced
  • 4 Tbsp Neutral Oil, divided for searing
  • 1 Tbsp cornstarch mixed with 2 Tbsp cold water (Cornstarch Slurry)

Instructions:

  1. Prep the Beef: Slice the beef thinly against the grain. Pat dry thoroughly with kitchen roll.
  2. Marinate (Velvet): In a bowl, combine the sliced beef with the velveting marinade ingredients (1 Tbsp Soy, Baking Soda, Cornstarch, and 1 Tbsp Oil). Mix well until the starch is fully absorbed.
  3. Chill: Cover the beef and refrigerate for a minimum of 30 minutes.
  4. Prepare Sauce & Veg: Whisk all remaining Sauce ingredients (Stock, Dark Soy, Low-Sodium Soy, Oyster Sauce, Brown Sugar, Sesame Oil, and Rice Vinegar) in a separate bowl. Set aside. Prepare the Cornstarch Slurry.
  5. Blanch the Broccoli: Bring a large pot of lightly salted water to a boil. Add the broccoli florets and cook for 1.5 to 2 minutes until tender-crisp. Immediately drain and plunge into an ice bath to stop the cooking. Drain well.
  6. Sear the Beef (In Batches): Heat 2 Tbsp of neutral oil in the wok until smoking hot. Add half the marinated beef (do not overcrowd the pan). Stir-fry quickly for 60–90 seconds until browned. Remove the beef immediately with a spider strainer and set aside. Repeat with the remaining oil and beef.
  7. Sauté Aromatics: Add any remaining oil to the wok. Lower the heat slightly and add the minced ginger and garlic. Stir-fry for about 30 seconds until fragrant.
  8. Thicken the Sauce: Pour the prepared Sauce mixture into the wok. Bring to a rapid simmer. Whisk the cornstarch slurry and slowly drizzle it into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy, approximately 30–60 seconds.
  9. Combine: Return the seared beef and the blanched broccoli to the wok.
  10. Toss and Serve: Toss everything gently for about 30 seconds to coat the beef and broccoli evenly with the sauce. Remove from the heat immediately and serve piping hot.