Directions
- 1Start by thinly slicing beef flank against the grain.
- 2Marinate the beef with baking soda, Shaoxing wine, soy sauce, oyster sauce, salt, sugar, cornstarch, and oil.
- 3Let the beef marinate for 20 minutes while you make the sauce.
- 4Make the sauce by combining beef stock, light and dark soy sauce, oyster sauce, sesame oil, sugar, and white pepper.
- 5Mince ginger and garlic.
- 6Prep the broccoli by cutting off the stem.
- 7Blanch the broccoli for 45 seconds.
- 8In a ripping hot wok with oil, sauté the beef in one layer, making sure it gets a nice sear.
- 9Set the beef aside.
- 10Sauté the garlic and ginger with a little more oil until fragrant.
- 11Deglaze with Shaoxing wine and stir for a few seconds.
- 12Add the beef and broccoli to the wok along with the sauce.
- 13Stir-fry for a couple of minutes before adding a cornstarch slurry to thicken it up.
- 14Plate it up and serve with a hot bowl of rice.
Ingredients
- 5 tbsp neutral oil
- 3 cloves garlic
- 1 tsp ginger
- 1 head broccoli
- 2 tbsp Shaoxing wine
- Sesame seeds
- 1.5 tbsp cornstarch
- 3 tbsp water
- 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
- 1.5 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp sugar
- 0.25 tsp white pepper
Equipment
wok
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