Beef with Broccoli Stir-fry

Ingredients

• 1 lb flank steak (or sirloin)
• 0.5 tsp baking soda
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch
• 4 cups fresh broccoli florets
• 3 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 0.75 cup beef broth
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tbsp cornstarch

Instructions

1. In a bowl, combine sliced beef with baking soda, 1 tbsp soy sauce, Shaoxing wine, and 1 tbsp cornstarch. Mix well and marinate for at least 15 minutes (or up to 30 minutes in the refrigerator).
2. Blanch the broccoli florets: Bring a pot of lightly salted water to a boil. Add broccoli and cook for 2-3 minutes until bright green and tender-crisp. Drain immediately and rinse with cold water to stop cooking. Set aside.
3. Prepare the stir-fry sauce: In a small bowl, whisk together beef broth, 2 tbsp soy sauce, oyster sauce, sesame oil, sugar, and 1 tbsp cornstarch until smooth. Set aside.
4. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until smoking. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until browned. Remove beef from the wok and set aside.
5. Add the remaining 2 tbsp vegetable oil to the wok. Reduce heat to medium-high. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
6. Add the blanched broccoli to the wok and stir-fry for 1-2 minutes.
7. Return the cooked beef to the wok. Give the prepared stir-fry sauce a quick whisk, then pour it over the beef and broccoli. Stir quickly to coat all ingredients. The sauce will thicken rapidly.
8. Cook for another 1-2 minutes until the sauce is glossy and heated through.
9. Serve immediately with steamed white rice.

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