Description
Craving a beef and broccoli dish like your favorite Chinese restaurant? This recipe combines tender beef and crisp broccoli in a savory soy sauce, with a secret velveting hack for extra tenderness. Ready in under 30 minutes!
Ingredients
Units
Scale
Beef
- 1 lb beef (see notes below)
- 1/2 teaspoon light/regular soy sauce
- 1/2 teaspoon baking soda
- 2 tablespoons water
- 1 egg
- 3 tablespoons corn starch (see notes below)
Stir Fry Sauce
- 1 tablespoon granulated sugar
- 1/2 cup water
- 3 tablespoons light/regular soy sauce
- 3 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
Slurry
- 2 tablespoons corn starch (see notes below)
- 2 tablespoons room temperature water (no hot water)
Broccoli and Other Ingredients
- 1 1/2 lbs broccoli florets (see notes below)
- 1 tablespoon minced fresh garlic
- Vegetable oil for frying
Instructions
- Prepare beef: Trim the beef of excess fat, if any, and cut against the grain into thin bite-size slices. In a bowl, toss together beef, baking soda, and water. Let the mixture sit for 15 minutes to tenderize. Crack the egg into the beef mixture and toss evenly. Add corn starch and toss evenly again. Set aside.
- Make the stir-fry sauce and slurry mixture: In a medium bowl, combine sugar, water, soy sauce, oyster sauce, and dark soy sauce. Set aside. In a small bowl, mix together tapioca starch and room-temperature water until fully dissolved. Set aside.
- Blanch broccoli: In a large wok or skillet, add water (about 1 inch) and heat to a rolling boil. Add broccoli florets and blanch for 2-3 minutes or until they turn bright green and can be pierced with a fork with some resistance.
- Deep fry beef: Empty the water from the skillet. Wipe it down with paper towels to ensure the skillet is completely dry. Add vegetable oil (about ½ inch). Heat on medium-high or 375°F. Add beef slices, one by one to prevent sticking. Fry for 2-3 minutes or until golden brown on all sides then remove from skillet.
- Toast aromatics and combine: Remove oil from the wok. Wipe wok clean with paper towels. Add 1 tablespoon of used oil from the beef. Heat on medium-high then add garlic and fry for 10 seconds. Add stir-fry sauce, broccoli, and beef. Toss until combined and cook for 2 minutes to allow the beef and broccoli to absorb the sauce.
- Add slurry: Re-whisk the slurry sauce until smooth in case it has settled to the bottom then add to the skillet. Toss everything together until combined. Once the sauce thickens, you’re done! Serve beef and broccoli with rice or noodles for a complete meal.
Notes
- You can use New York strip steak, sirloin steak, flank steak, ribeye, and tenderloin. Since we using baking soda to tenderize beef, you can also use economical and tougher cuts of beef such as eye round, bottom round, top round and any roast cuts.
- If you don’t have corn starch, substitute with potato or tapioca starch.
- You can replace some broccoli with some thinly sliced carrots for a more colorful dish. If you’re not a fan of broccoli, you can substitute it with snap peas, bell peppers, or bok choy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, chinese