Ingredients:

  • 1 lb flank steak, sliced 1/8 inch thick against the grain
  • 1 tsp baking soda
  • 2 tbsp cornstarch
  • 3 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1/2 cup low-sodium beef broth
  • 1/4 cup oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 lb broccoli florets, cut into bite-sized pieces
  • 3 cloves garlic, finely minced
  • 1 inch fresh ginger, grated
  • 3 tbsp neutral oil
  • 1/4 cup water

Instructions:

  1. Slice the beef. Cut the 1 lb flank steak into 1/8 inch slices against the grain. Note: Slicing against the grain breaks up long muscle fibers for maximum tenderness.
  2. Apply the velvet. Toss the beef with 1 tsp baking soda, 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine. Let it sit for 20 minutes.
  3. Whisk the sauce. In a small bowl, combine the beef broth, oyster sauce, dark soy sauce, brown sugar, sesame oil, and the remaining 1 tbsp of cornstarch.
  4. Par cook the broccoli. Heat 1 tbsp oil in the wok, add the 1 lb of broccoli and 1/4 cup water. Steam for 2 minutes until bright green and crisp tender.
  5. Clear the deck. Remove the broccoli and wipe the pan dry. This is essential to prevent the beef from sticking.
  6. Sear the protein. Add 2 tbsp oil. Wait until the oil is shimmering and wisps of smoke appear. Spread the beef in a single layer.
  7. Develop the crust. Cook for 2 minutes without moving the meat until a deep brown crust forms. Flip and sear for another minute.
  8. Aromatize the oil. Push the beef to the side and add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
  9. Emulsify the sauce. Pour the sauce mixture into the pan. Stir constantly for 1 minute until the liquid bubbles and turns glossy.
  10. The final toss. Return the broccoli to the pan. Toss for 30 seconds until everything is coated in a velvety glaze.