Description
A quick and easy weeknight stir-fry featuring tender, velvety beef and crisp-tender broccoli, made with a secret baking soda marinade technique for restaurant-quality texture in under 30 minutes.
Ingredients
Scale
- 1 lb flank steak or sirloin, sliced against the grain into 1/4-inch strips
- 1/2 tsp baking soda
- 1 tbsp soy sauce (for marinade)
- 1 tbsp cornstarch (for marinade)
- 1 tbsp neutral oil (for marinade)
- 4 cups broccoli florets
- 1/4 cup low-sodium soy sauce
- 1/4 cup chicken broth
- 2 tbsp dark brown sugar
- 1 tbsp cornstarch (for sauce)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp neutral oil (for cooking, e.g., avocado or canola)
Instructions
- Place flank steak in the freezer for 15-20 minutes to firm up, then slice against the grain into thin strips.
- In a bowl, combine beef with baking soda, 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp oil. Toss to coat and let sit for at least 15 minutes.
- Rinse the marinated beef under cold water and pat completely dry with paper towels.
- In a small bowl, whisk together 1/4 cup soy sauce, chicken broth, brown sugar, 1 tbsp cornstarch, sesame oil, and black pepper until smooth.
- Bring a large pot of salted water to a boil. Blanch broccoli florets for exactly 2 minutes until bright green and tender-crisp.
- Drain broccoli immediately, rinse under cold water to stop cooking, and shake or spin to remove excess water.
- Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil and sear beef in a single layer (cook in batches if necessary) for 1-2 minutes until browned. Remove beef to a plate.
- Wipe out the wok if needed, add remaining 1 tbsp oil, and sauté garlic and ginger over medium-high heat for 30 seconds until fragrant.
- Add blanched broccoli to the wok and toss for 1 minute.
- Pour the sauce mixture over the broccoli and stir until it bubbles and thickens.
- Return the beef to the wok and toss everything together for 1-2 minutes until the beef is heated through and coated in sauce. Remove from heat immediately.
- Serve over steamed jasmine rice, garnished with sesame seeds and green onions if desired.
Notes
Slice beef against the grain to ensure tenderness. Do not skip the blanching step for the broccoli to maintain crunch and color. Ensure the pan is very hot before adding beef to prevent steaming. If using frozen broccoli, thaw and squeeze out all water. This recipe is naturally dairy-free; make it gluten-free by swapping soy sauce for tamari.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sodium: 800
- Fat: 18
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: beef and broccoli, stir fry, weeknight dinner, easy recipe, chinese food, takeout alternative, flank steak, quick meals