Beef and Broccoli
Ingredientsfor 2
390
Cal
40g
Protein
16g
Carbs
18g
Fat
- 11.5 lbs flank steak, sliced thin against the grain
- 21 teaspoon baking soda
- 32 tablespoons soy sauce
- 41 tablespoon cornstarch
- 54 cups broccoli florets
- 63 tablespoons vegetable oil
- 74 cloves garlic, minced
- 81 teaspoon fresh ginger, minced
- 93 tablespoons oyster sauce
- 102 tablespoons soy sauce
- 111 tablespoon dark soy sauce
- 121 tablespoon brown sugar
- 131/2 cup beef broth
- 142 teaspoons cornstarch dissolved in 2 tablespoons water
- 151 teaspoon sesame oil
Instructions
- 1
Toss sliced beef with baking soda, soy sauce, and cornstarch. Marinate 15 minutes. The baking soda raises the pH, breaking down muscle proteins for a velvety texture that restaurants achieve with their tenderizing process.
- 2
Blanch broccoli in boiling salted water for 90 seconds until bright green and barely tender. Drain and immediately rinse under cold water to stop cooking and preserve the color.
- 3
Heat wok over high heat until smoking. Add 2 tablespoons oil. Sear beef in a single layer, without stirring, for 1 minute until browned. Flip and cook 1 more minute. Remove from wok while still slightly pink inside.
- 4
Add remaining oil, garlic, and ginger to wok. Stir-fry 30 seconds. Pour in oyster sauce, soy sauce, dark soy sauce, brown sugar, and beef broth. Bring to a boil, then add the cornstarch slurry. Stir until sauce thickens to a glossy, coating consistency.
- 5
Return beef and broccoli to wok. Toss everything in the sauce over high heat for 1 minute. Finish with sesame oil and serve over rice.