4Marinate 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.
5Marinate 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.
6Marinate 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.
7Prepare the sauce by combining chicken broth, beef broth, soy sauce, dark soy sauce, oyster sauce, sesame oil, brown sugar, and white pepper.
8Prepare the sauce by combining chicken broth, beef broth, soy sauce, dark soy sauce, oyster sauce, sesame oil, brown sugar, and white pepper.
9Prepare the sauce by combining chicken broth, beef broth, soy sauce, dark soy sauce, oyster sauce, sesame oil, brown sugar, and white pepper.
10Chop additional ginger and garlic for the sauce.
11Chop additional ginger and garlic for the sauce.
12Chop additional ginger and garlic for the sauce.
13Heat a wok with oil until piping hot.
14Heat a wok with oil until piping hot.
15Heat a wok with oil until piping hot.
16Add beef to the wok, flatten into a single layer, and sear until cooked along the edges. Remove the meat.
17Add beef to the wok, flatten into a single layer, and sear until cooked along the edges. Remove the meat.
18Add beef to the wok, flatten into a single layer, and sear until cooked along the edges. Remove the meat.
19Add a little more oil to the wok, then add the chopped garlic and ginger. Sauté until golden brown.
20Add a little more oil to the wok, then add the chopped garlic and ginger. Sauté until golden brown.
21Add a little more oil to the wok, then add the chopped garlic and ginger. Sauté until golden brown.
22Add Shaoxing wine (optional) and let it reduce.
23Add Shaoxing wine (optional) and let it reduce.
24Add Shaoxing wine (optional) and let it reduce.
25Add broccoli to the wok and sauté until it turns a bright green. Cover to help it cook.
26Add broccoli to the wok and sauté until it turns a bright green. Cover to help it cook.
27Add broccoli to the wok and sauté until it turns a bright green. Cover to help it cook.
28Pour the prepared sauce over the broccoli and bring to a boil.
29Pour the prepared sauce over the broccoli and bring to a boil.
30Pour the prepared sauce over the broccoli and bring to a boil.
31Thicken the sauce by adding a slurry of equal parts cornstarch and water.
32Thicken the sauce by adding a slurry of equal parts cornstarch and water.
33Thicken the sauce by adding a slurry of equal parts cornstarch and water.
34Add the cooked beef back into the wok with the sauce.
35Add the cooked beef back into the wok with the sauce.
36Add the cooked beef back into the wok with the sauce.
37Add the noodles to the wok.
38Add the noodles to the wok.
39Add the noodles to the wok.
40Sauté everything together for a final aggressive sauté.
41Sauté everything together for a final aggressive sauté.
42Sauté everything together for a final aggressive sauté.
43Garnish with green onions and serve.
44Garnish with green onions and serve.
45Garnish with green onions and serve.
Ingredients
flank steak
flank steak
flank steak
cornstarch
cornstarch
cornstarch
baking soda
baking soda
baking soda
oyster sauce
oyster sauce
oyster sauce
soy sauce
soy sauce
soy sauce
neutral flavored oil
neutral flavored oil
neutral flavored oil
grated garlic
grated garlic
grated garlic
grated ginger
grated ginger
grated ginger
chicken broth
chicken broth
chicken broth
beef broth
beef broth
beef broth
soy sauce
soy sauce
soy sauce
dark soy sauce
dark soy sauce
dark soy sauce
oyster sauce
oyster sauce
oyster sauce
sesame oil
sesame oil
sesame oil
brown sugar
brown sugar
brown sugar
white pepper
white pepper
white pepper
ginger
ginger
ginger
garlic
garlic
garlic
oil
oil
oil
broccoli
broccoli
broccoli
Shaoxing wine
Shaoxing wine
Shaoxing wine
cornstarch
cornstarch
cornstarch
water
water
water
noodles
noodles
noodles
green onion
green onion
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.