Beef and Broccoli
Thin-sliced beef velveted in cornstarch and baking soda for a tender, restaurant-style texture, stir-fried with broccoli in a glossy oyster sauce glaze.
Meat
⚠ Contains: Gluten, Sesame, Shellfish, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g flank steak or sirloin, thinly sliced against the grain
- 1 tbsp cornstarch, 1 tsp soy sauce, 1/4 tsp baking soda, 1 tsp oil (for velveting)
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1/2 cup beef stock
- 1 tsp cornstarch + 2 tbsp water (slurry)
- 1 tsp sesame oil
- 3 tbsp oil, divided
Steps
- Toss the sliced beef with cornstarch, soy sauce, baking soda, and oil, and let sit for 15-20 minutes (velveting) to tenderize.
- Blanch or steam the broccoli florets briefly until just bright green and crisp-tender. Set aside.
- Heat 2 tbsp oil in a wok over high heat and stir-fry the beef in batches until just browned but not fully cooked through. Remove and set aside.
- Add the remaining oil, then the garlic and ginger, and stir-fry briefly until fragrant.
- Return the beef to the wok along with the broccoli. Add the oyster sauce, soy sauce, sugar, white pepper, and beef stock, and toss to combine.
- Stir in the cornstarch slurry and cook until the sauce thickens and glosses everything evenly.
- Finish with a drizzle of sesame oil and serve over rice.