Directions
- 1Thinly slice beef flank against the grain and marinate it with baking soda, Shaoxing wine, light soy sauce, oyster sauce, salt, sugar, cornstarch, and oil. Let it marinate for 20 minutes.
- 2Combine beef stock, light and dark soy sauce, oyster sauce, sesame oil, sugar, and white pepper to make the sauce.
- 3Mince ginger and garlic. Cut the broccoli off the stem and blanch it for 45 seconds.
- 4In a ripping hot wok with oil, sauté the marinated beef in one layer until it gets a nice sear. Set the beef aside.
- 5Sauté garlic and ginger with a little more oil until fragrant. Deglaze with Shaoxing wine.
- 6Add the beef and broccoli to the wok along with the sauce and stir-fry for a couple of minutes.
- 7Add a cornstarch slurry to thicken the sauce.
- 8Plate it up and serve with a hot bowl of rice and garnish with sesame seeds.
Ingredients
- 1 lbs beef flank
- 0.25 tsp baking soda
- 3 tbsp Shaoxing wine
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 0.5 tsp salt
- 0.5 tsp sugar
- 1 tbsp cornstarch
- 1 tbsp neutral oil
- 0.33 cup beef broth
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 0.25 tsp white pepper
- 3 cloves garlic
- 1 tsp ginger
- 1 head broccoli
- 2 tbsp Shaoxing wine
- 0 sesame seeds
- 1.5 tbsp cornstarch
- 3 tbsp water
- 5 tbsp neutral oil
Equipment
knifebowlwokspatula
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