Serves 1
Directions
- 1Slice the flank steak against the grain into nice, thin pieces to shorten the muscle fibers for a tender bite.
- 2Place the sliced beef in a bowl and add cornstarch, baking soda, oyster sauce, soy sauce, avocado oil, grated garlic, and grated ginger.
- 3Mix the beef well with the marinade.
- 4Let the beef marinate. Using a Seal Vax container with a vacuum seal feature can shorten marination time.
- 5For the sauce, combine chicken or beef broth, soy sauce, dark soy sauce (mainly for color, can be omitted), oyster sauce, sesame oil, brown sugar, and white pepper in a measuring cup.
- 6Chop additional ginger and garlic.
- 7Heat a wok with some oil until piping hot.
- 8Add the marinated beef to the hot wok, flatten it into a single layer, and let it sear.
- 9Once the beef is cooked along the edges, aggressively sauté for one minute, then remove the meat from the wok.
- 10Add a little more oil to the wok, then add the chopped garlic and ginger and let them get golden brown.
- 11Add shaoxing wine to the wok and let it reduce.
- 12Add broccoli to the wok, sauté well, and cover until the broccoli turns a nice bright green.
- 13Pour the prepared sauce into the wok with the broccoli and bring it to a boil.
- 14Mix equal parts cornstarch and water to create a slurry, then add it to the sauce to thicken.
- 15Once the sauce thickens, add the cooked beef back into the wok.
- 16Add pre-boiled noodles to the wok (if using noodles that are not pre-boiled, boil them first).
- 17Perform one last aggressive sauté to mix all ingredients thoroughly.
- 18Serve the beef and broccoli noodles in a bowl and garnish with green onion.
Ingredients
- flank steak
- cornstarch
- baking soda
- oyster sauce
- soy sauce
- avocado oil
- grated garlic
- ginger
- chicken broth/beef broth
- dark soy sauce
- sesame oil
- brown sugar
- white pepper
- additional ginger
- additional garlic
- oil
- shaoxing wine
- broccoli
- water
- pre-boiled noodles
- green onion
Equipment
knifecutting boardbowlSeal Vax containervacuum sealermeasuring cupgraterwokwooden spatulastrainerlidsmall bowlchopsticks
Tips
- Cutting flank steak against the grain ensures a tender bite.
- Cornstarch and baking soda are key for locking in moisture during marination.
- Shaoxing wine provides a true takeout flavor and is optional.
- Depending on your noodles, you may need to boil them first if they are not pre-boiled.
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