Serves 1
Directions
- 1Slice flank steak thinly against the grain.
- 2Marinate the steak with cornstarch, baking soda, oyster sauce, soy sauce, neutral oil, grated garlic, and grated ginger. Use a vacuum sealer for shorter marination time.
- 3Prepare the sauce by combining chicken broth, beef broth, soy sauce, dark soy sauce, oyster sauce, sesame oil, brown sugar, and white pepper.
- 4Chop additional ginger and garlic for the sauce.
- 5Heat a wok with oil until piping hot.
- 6Add beef to the wok, flatten into a single layer, and sear until cooked along the edges. Remove the meat.
- 7Add a little more oil to the wok, then add the chopped garlic and ginger. Sauté until golden brown.
- 8Add Shaoxing wine (optional) and let it reduce.
- 9Add broccoli to the wok and sauté until it turns a bright green. Cover to help it cook.
- 10Pour the prepared sauce over the broccoli and bring to a boil.
- 11Thicken the sauce by adding a slurry of equal parts cornstarch and water.
- 12Add the cooked beef back into the wok with the sauce.
- 13Add the noodles to the wok.
- 14Sauté everything together for a final aggressive sauté.
- 15Garnish with green onions and serve.
Ingredients
- flank steak
- cornstarch
- baking soda
- oyster sauce
- soy sauce
- neutral flavored oil
- grated garlic
- grated ginger
- chicken broth
- beef broth
- soy sauce
- dark soy sauce
- oyster sauce
- sesame oil
- brown sugar
- white pepper
- ginger
- garlic
- oil
- broccoli
- Shaoxing wine
- cornstarch
- water
- noodles
- green onion
Equipment
wokseal vax container
Tips
- Cut flank steak against the grain and thin to shorten muscle fibers for a tender bite.
- Cornstarch and baking soda in the marinade help lock in moisture.
- Vacuum sealing can shorten marination time.
- Dark soy sauce is mainly for color and can be omitted.
- Shaoxing wine provides a true takeout flavor.
- Cook broccoli until it turns a nice bright green.
- A cornstarch and water slurry thickens the sauce.
- Noodles used are pre-boiled and ready to cook; adjust if your noodles need boiling first.
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