Velvet Beef and Broccoli in Ginger Garlic Sauce
Silky-tender slices of flank steak coated in a luscious brown sauce cling to crisp-tender broccoli florets in this quintessential Chinese-American classic done right. Velveting the beef in a cornstarch marinade is the secret weapon that transforms ordinary stir-fry into restaurant-quality magic.
Ingredients
- 1 lb flank steak, sliced against the grain into thin strips
- 1 lb broccoli florets, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
+ 11 more ingredients
Instructions
Combine beef strips with soy sauce (1 tablespoon), Shaoxing wine, 2 teaspoons cornstarch, sesame oil, and white pepper. Marinate for 15 minutes at room temperature.
Blanch broccoli florets in boiling salted water for 60 seconds until bright green and crisp-tender. Drain and set aside in an ice bath.
Mix remaining soy sauce, oyster sauce, dark soy sauce, sugar, beef broth, and cornstarch slurry in a small bowl to make the sauce.
Heat a wok over high heat until smoking. Add 1 tablespoon oil, then spread the marinated beef in a single layer. Sear without stirring for 45 seconds, then stir-fry for another minute until just cooked. Remove and set aside.
Add remaining oil to the wok. Stir-fry garlic and ginger for 20 seconds until fragrant.
Return the beef and drained broccoli to the wok. Pour in the sauce and toss everything together for 60-90 seconds until the sauce thickens and coats every piece.
Serve immediately over steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI