Beef and Broccoli Stir-Fry

Ingredients

• •1 lb (450 g) flank steak, sliced 1/4-inch thick across the grain
• •1 tbsp soy sauce (for marinade)
• •1 tbsp cornstarch, divided (1 tsp for marinade, 2 tsp for sauce)
• •1/4 tsp baking soda
• •1 lb (450 g) broccoli, cut into small florets
• •3 tbsp oyster sauce
• •2 tbsp soy sauce (for sauce)
• •1 tsp granulated sugar
• •1/2 cup (120 ml) low-sodium chicken or beef stock
• •3 cloves garlic, minced
• •1 tsp fresh ginger, finely grated
• •3 tbsp neutral oil (such as vegetable or canola), divided
• •2 cups (370 g dry) long-grain white rice, cooked to serve

Directions

1. 1Velvet the beef: In a bowl, combine the sliced flank steak with 1 tbsp soy sauce, 1 tsp cornstarch, and 1/4 tsp baking soda. Toss well to coat every slice. Let the beef marinate at room temperature for 15 minutes — this is the key step that keeps the meat tender and silky, not chewy.
2. 2Make the sauce: Whisk together the oyster sauce, 2 tbsp soy sauce, sugar, stock, and remaining 2 tsp cornstarch in a small bowl until the cornstarch is fully dissolved with no lumps. Set aside within arm's reach of the stove.
3. 3Blanch the broccoli: Bring a large pot of water to a full boil. Add the broccoli florets and cook for exactly 90 seconds — they should turn brilliant green and be just barely tender when pierced with a knife tip. Drain immediately and rinse under cold water to stop cooking and lock in the color. Set aside.
4. 4Start the rice now if not already cooked, so it finishes while you stir-fry.
5. 5Heat your wok or largest heavy skillet over the highest heat your burner allows for 2 full minutes until it just begins to smoke. Add 1 tbsp of oil and swirl to coat. Sear the beef in two batches — do not crowd the pan — spreading the slices in a single layer. Cook undisturbed for 60–75 seconds until deeply browned on the bottom, then toss once and cook 30 seconds more. The beef should be just barely cooked through with no pink remaining. Transfer to a clean plate. Repeat with 1 tbsp more oil and the second batch. Crowding the pan causes steaming rather than searing, so two batches are essential.
6. 6Reduce the heat to medium-high. Add the remaining 1 tbsp oil to the wok and add the garlic and ginger. Stir constantly for 30 seconds until fragrant — do not let them burn.
7. 7Add the blanched broccoli and toss for 1 minute to heat through and coat with the aromatics.
8. 8Return the seared beef to the wok. Give the sauce a quick re-stir (the cornstarch settles), then pour it over everything. Toss constantly for 60–90 seconds over high heat until the sauce thickens, turns glossy, and clings to the beef and broccoli — it should coat a spoon and leave visible trails when you stir.
9. 9Taste and adjust: add a pinch more sugar if you want it slightly sweeter, or a splash more soy if it needs salt. Serve immediately over steamed rice.

💡 Freeze the flank steak for 20 minutes before slicing — it firms up just enough to make cutting uniform, thin slices across the grain much easier.

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