Beef and Broccoli Stir-Fry
Recipe Overview
Overview
Beef and Broccoli is a classic dish that many of us adore from our favorite Chinese takeout spots. This recipe brings that beloved flavor right into your kitchen, allowing you to recreate the magic at home. The key to achieving tender beef lies in the velveting technique, which involves marinating the meat with baking soda and egg white. This not only enhances the texture but also helps the beef retain moisture during cooking.
The preparation starts with slicing the flank steak against the grain, ensuring each bite is tender. The marinade, which includes soy sauce, sugar, and cornstarch, coats the beef beautifully, creating a silky texture once cooked. As you stir-fry the beef in a hot wok, the cornstarch forms a protective layer, resulting in juicy, flavorful meat.
Broccoli adds a vibrant crunch to the dish, and blanching it briefly before adding it to the stir-fry keeps it bright green and crisp. The addition of garlic, ginger, and green onions infuses the dish with aromatic flavors, making it truly irresistible. Serve this Beef and Broccoli over fluffy white rice for a complete meal that’s sure to impress.
This recipe is not just about following steps; it’s about understanding the techniques that elevate your cooking. With a few simple ingredients and a bit of practice, you can master this dish and enjoy a taste of your favorite takeout at home.
Recipe Details
Steps & Tips
Slice a one-pound flank steak against the grain into smaller pieces.
In a bowl, add egg white, baking soda, soy sauce, sugar, salt, pepper, cornstarch, and shiaoing wine to the beef.
Tip: If you're worried about a metallic taste from baking soda, refrigerate the beef for 15 minutes before rinsing.
Wrap the beef in plastic and marinate in the fridge for 30 minutes to 1 hour.
Cut broccoli into smaller pieces and trim the stems.
Add broccoli to boiling salted water and cook for 90 seconds, then shock in ice water.
Tip: Shocking broccoli in ice water stops the cooking process and preserves its color and crunch.
Peel and carve channels into half a carrot, then thinly slice it.
Smash and mince four garlic cloves and thinly slice two green onions.
Peel and chop a small piece of ginger.
Tip: Use the spine of your knife to chop ginger to remove fibrous strings easily.
In a bowl, combine soy sauce, oyster sauce, shiaoing wine, sugar, beef stock, and cornstarch, then whisk until smooth.
Crank the heat to high in a large wok until it begins to smoke.
Add 1/3 to 1/2 cup of avocado oil to the hot wok.
Tip: Using a wooden spoon helps prevent scratching when mixing in the wok.
Add the marinated beef to the wok and sear for 60 seconds.
Stir fry the beef for an additional 30 to 45 seconds.
Remove the beef from the wok and set it aside on a plate.
Add ginger, garlic, green onions, and sliced carrots to the wok and stir fry for 45 to 60 seconds.
Add the cooked beef back to the wok and fold everything together.
Pour the sauce into the wok and toss to combine.
Gently fold the blanched broccoli into the beef and sauce mixture.
Tip: Be gentle when folding in the broccoli to avoid breaking it into small pieces.
Taste the dish and adjust seasoning if necessary.
Serve the beef and broccoli in a bowl without garnish.
Ingredients
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Velveting beef with baking soda raises the pH, making it more tender and juicy.
- •Blanching broccoli in boiling water for 90 seconds helps retain its bright color and crisp texture.
- •Using a wok allows for high-heat cooking, which is ideal for stir-frying.
- •Cornstarch creates a protective coating on the beef, helping to lock in moisture during cooking.
