Ingredients:

  • 1 lb Flank Steak or Sirloin (thinly sliced against the grain)
  • 1 Tbsp Low Sodium Soy Sauce (for marinade)
  • 1 Tbsp Shaoxing Rice Wine (or Dry Sherry, for marinade)
  • 1 ½ Tbsp Cornstarch (Corn Flour, for marinade)
  • ½ tsp Baking Soda (Bicarbonate of Soda, for marinade)
  • 1 Tbsp Neutral Oil (e.g., Vegetable or Canola, for marinade)
  • 5 lb Broccoli Crowns (cut into bite-sized florets)
  • Pinch Salt (for blanching water)
  • ½ cup Low Sodium Chicken Stock
  • 3 Tbsp Low Sodium Soy Sauce (for sauce)
  • 2 Tbsp Oyster Sauce (or vegetarian mushroom sauce)
  • 1 tsp Dark Soy Sauce (optional, for color)
  • 1 tsp Granulated Sugar
  • 1 tsp Toasted Sesame Oil
  • 1 Tbsp Cornstarch (for slurry, mixed with 2 Tbsp cold water)
  • 3 Tbsp Neutral Oil (High Smoke Point, divided, for stir-fry)
  • 1 Tbsp Fresh Ginger (finely minced)
  • 3 cloves Garlic (finely minced)

Instructions:

  1. Slice the Beef: Slice the flank steak thinly against the grain. Aim for strips about 1/8 inch thick.
  2. Marinate (Velvet): In a mixing bowl, combine the sliced beef with the velveting ingredients (Soy Sauce, Rice Wine, Cornstarch, Baking Soda, and 1 Tbsp Oil). Mix thoroughly until the beef is fully coated and slightly tacky.
  3. Chill: Cover and refrigerate the beef for a minimum of 30 minutes. This allows the velveting agent to work its magic.
  4. Prep Broccoli: Bring a small saucepan of salted water to a rolling boil. Add the broccoli florets and blanch for 2–3 minutes until bright green and crisp-tender. Immediately drain and rinse with cold water (or plunge into an ice bath) to stop the cooking process. Set aside.
  5. Prepare Sauce and Slurry: In a small bowl, whisk together all the Sauce ingredients (excluding the Cornstarch Slurry and Sesame Oil). In a separate small dish, prepare the Cornstarch Slurry (1 Tbsp Cornstarch mixed with 2 Tbsp cold water).
  6. Heat the Wok: Place the wok over high heat until it just begins to smoke. Add 1 tablespoon of neutral oil.
  7. Cook the Beef: Add the marinated beef to the wok in a single layer, ensuring not to overcrowd the pan. Cook for 60–90 seconds per side until browned but still slightly pink inside. Remove the beef immediately using a slotted spoon and set aside.
  8. Sauté Aromatics: Add the remaining 2 tablespoons of oil to the wok. Immediately add the minced ginger and garlic. Sauté for 30 seconds until fragrant—do not let the garlic burn!
  9. Deglaze and Add Sauce: Pour the prepared Sauce mixture into the wok. Bring to a simmer, scraping up any fond (brown bits) from the bottom of the pan.
  10. Thicken the Sauce: Whisk the cornstarch slurry briefly, then pour it slowly into the simmering sauce while stirring continuously. Cook for 30–60 seconds until the sauce thickens and becomes glossy.
  11. Combine and Finish: Return the cooked beef and the blanched broccoli to the wok. Toss gently but quickly until everything is coated in the glossy sauce and heated through (about 1 minute).
  12. Final Touch: Remove the wok from the heat and drizzle in the toasted sesame oil. Serve immediately.