Ingredients:

  • 1 lb Flank Steak or Skirt Steak, thinly sliced against the grain
  • 1 Tbsp Light Soy Sauce (for marinade)
  • 1 Tbsp Shaoxing Rice Wine (or Dry Sherry)
  • 2 Tbsp Cornstarch (for velveting)
  • 1/2 tsp Bicarbonate of Soda (Baking Soda)
  • 2 Tbsp Neutral Oil (for marinade)
  • 4 cups Broccoli Florets
  • 3 Tbsp Neutral Oil (for cooking)
  • 2 cloves Fresh Garlic, minced
  • 1 Tbsp Fresh Ginger, minced
  • 1/2 cup Beef Broth (Low Sodium)
  • 3 Tbsp Oyster Sauce
  • 1 tsp Dark Soy Sauce
  • 1 Tbsp Light Soy Sauce (for sauce)
  • 1 Tbsp Brown Sugar (packed)
  • 1 tsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 Tbsp Cornstarch mixed with 1 Tbsp water (for slurry)

Instructions:

  1. Slice the flank steak thinly (about 1/4 inch / 6mm thick) across the grain. In a bowl, combine the beef with 1 Tbsp soy sauce, Shaoxing wine, 2 Tbsp cornstarch, and the bicarbonate of soda. Mix vigorously for 1 minute until tacky, then stir in 2 Tbsp of neutral oil. Let the beef rest (velvet) for a minimum of 30 minutes.
  2. Bring a pot of lightly salted water to a rolling boil. Blanch the broccoli florets for 1-2 minutes until bright green and al dente. Immediately drain and rinse under cold water to stop cooking. Drain thoroughly.
  3. In a separate bowl, whisk together the beef broth, oyster sauce, dark soy sauce, 1 Tbsp light soy sauce, brown sugar, rice vinegar, and the cornstarch slurry. Set the sauce aside.
  4. Heat a wok or very large skillet over high heat until smoking. Add 2 Tbsp of neutral oil. Add half of the marinated beef in a single layer and cook quickly for 1-2 minutes until browned. Remove the beef and set aside. Repeat with the remaining 1 Tbsp of oil and the second batch of beef.
  5. Reduce heat slightly (medium-high). Add the minced garlic and ginger to the wok and sauté for 30 seconds until fragrant.
  6. Give the prepared sauce a quick whisk and pour it into the wok. Bring to a rapid simmer, stirring constantly, until the sauce thickens into a glossy glaze (about 1 minute).
  7. Return the cooked beef and the blanched broccoli to the wok. Toss vigorously for about 30 seconds until everything is fully coated and heated through.
  8. Stir in the toasted sesame oil right before serving. Serve immediately, traditionally over steamed jasmine rice.