Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1 tbsp cornstarch
- 1 tbsp soy sauce (for the beef)
- 1 lb broccoli florets (about 6 cups)
- 1/3 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1/2 cup beef broth
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 3 tbsp neutral oil, divided
- 1 tsp toasted sesame oil
- Cooked white rice, for serving
Instructions
- Velvet the beef. Toss the sliced beef with 1 tablespoon cornstarch and 1 tablespoon soy sauce; let stand 10 minutes. This Chinese-restaurant technique gives the beef its signature silky texture.
- Whisk the sauce. Stir together the 1/3 cup soy sauce, oyster sauce, brown sugar, garlic, ginger, and beef broth. Set aside.
- Sear the beef. Heat 2 tablespoons oil in a wok or large skillet over high heat until smoking. Sear the beef in a single layer 1–2 minutes per side until browned but still pink inside. Transfer to a plate.
- Char the broccoli. Add the remaining oil and the broccoli; stir-fry 3–4 minutes until bright green with charred edges. Add 2 tablespoons water, cover 1 minute to steam-crisp, then uncover.
- Sauce it. Pour in the sauce and bring to a boil. Stir in the cornstarch slurry and cook 1 minute until glossy and thickened.
- Combine and serve. Return the beef to the pan, toss 30 seconds to warm through, drizzle with sesame oil, and serve immediately over rice.
💡 Stir-fry smarts
Slice the beef against the grain as thin as you can — partially freezing the steak for 30 minutes makes slicing effortless. Velveting (the cornstarch-soy coating) is the real restaurant secret; do not skip the 10-minute rest. Keep the beef slightly pink when searing since it finishes in the hot sauce. Oyster sauce adds irreplaceable savory depth — find it in any international aisle.
Common questions
What is velveting?
A Chinese technique of coating sliced meat in cornstarch (sometimes with egg white or oil) before a quick sear. It seals in juices and gives stir-fried meat its famously tender, silky texture.
Can I use a different cut of beef?
Flank, skirt, or sirloin all work — anything you can slice thin against the grain. Avoid stew meat, which needs long braising.
Can I use frozen broccoli?
Fresh is best for crisp-tender texture, but frozen works: thaw and pat very dry first, or it will water down the sauce.
How do I store leftovers?
Refrigerate up to 3 days. Reheat quickly in a hot skillet; the broccoli softens a bit but the flavor holds up well.
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