Serves 1
Directions
- 1Slice the flank steak against the grain into thin strips.
- 2Add cornstarch and baking soda to the sliced beef to lock in moisture.
- 3Add oyster sauce, soy sauce, and a neutral-flavored oil (like avocado oil) to the beef.
- 4Grate garlic and ginger into the beef mixture.
- 5Mix all marinade ingredients thoroughly with the beef and set aside to marinate.
- 6Pour chicken or beef broth into a measuring cup for the sauce.
- 7Add soy sauce, dark soy sauce (for color), oyster sauce, sesame oil, brown sugar, and white pepper to the broth.
- 8Chop additional ginger and garlic.
- 9Heat a wok or large skillet with some oil.
- 10Add the marinated beef to the hot wok, flatten it into a single layer, and let it sear.
- 11Once the beef is cooked along the edges, sauté aggressively for one more minute, then remove the meat from the pan and set it aside.
- 12Add a little more oil to the wok, then add the chopped ginger and garlic and let it get golden brown.
- 13Add Shaoxing wine to the wok; this step is optional but recommended for authentic flavor.
- 14Add broccoli to the wok, sauté, and cover until it turns a bright green color.
- 15Pour the prepared sauce into the wok with the broccoli and bring it to a boil.
- 16Mix equal parts cornstarch and water to create a slurry, then add it to the sauce to thicken.
- 17Once the sauce thickens, add the cooked beef back into the wok.
- 18Add the noodles to the wok; if using pre-boiled noodles like in the video, they are ready to cook, otherwise, boil them first.
- 19Stir everything together until the sauce coats the meat and noodles evenly.
- 20Garnish with chopped green onion and serve.
Ingredients
- 1 lb flank steak
- 1 Tbsp cornstarch
- 0.5 tsp baking soda
- 1 Tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp oil
- 1 tsp ginger
- 1 tsp garlic
- 1.5 cup chicken broth
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 2 Tbsp brown sugar
- white pepper
- 1 tsp ginger
- 1 tsp garlic
- 2 Tbsp Shaoxing wine
- broccoli
- 1 lb egg noodles
- green onion
- sesame seeds
Equipment
knifecutting boardglass bowlspoonmeasuring cupwokspatulacolanderlidbowlchopsticks
Tips
- Cut the flank steak against the grain and at an angle to create thin strips.
- Cornstarch and baking soda lock in moisture when marinating beef.
- Dark soy sauce is mainly for color but can be left out.
- Shaoxing wine gives a true takeout flavor.
- Pre-boiled noodles are ready to cook, but others may need boiling first.
- Garnish with green onions and sesame seeds for added flavor and presentation.
- Let the beef get a nice sear before aggressively sautéing.
- Ensure the broccoli turns bright green when sautéing and covering it.
- Mix equal parts cornstarch and water to create a slurry to thicken the sauce.
- Measure white pepper from the heart, meaning to taste, as you can never have enough according to the cook.
- If using pre-boiled noodles, add them directly to the pan; otherwise, boil them first according to package instructions.
- Flatten the beef into a single layer in the wok to ensure even cooking and searing.
- Cook the beef for one minute after it's cooked along the edges and before removing it from the pan.
- When adding Shaoxing wine, ensure the wok is hot to create a flavorful deglaze and aroma.
- Allow the sauce to come to a boil before adding the cornstarch slurry to ensure proper thickening.
- Once the sauce thickens, add the beef back into the pan to coat it evenly with the sauce.
- Stir the noodles well to combine all ingredients and ensure even coating with the sauce.
- Consider serving with rice if you prefer the traditional beef and broccoli dish, but the noodle version is also delicious.
- Adjust the amount of ginger and garlic to your preference, as the cook chopped up additional amounts to add to the pan.
- Keep raw meat separate from other ingredients and utensils to avoid cross-contamination.
- Marinate the beef for at least 30 minutes for best results.
- Use a neutral-flavored oil for cooking the beef, such as avocado oil.
- Ensure the wok is piping hot when adding oil to achieve a proper stir-fry effect.
- Cover the broccoli after sautéing to help it cook evenly and achieve a bright green color.
- Wait for the sauce to thicken before adding the beef back into the pan.
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