Cookwith

Name: Restaurant-Style Beef and Broccoli Stir Fry
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 12 oz flank steak, thinly sliced against the grain; 1 tbsp low-sodium soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tsp cornstarch; 1/2 tsp baking soda; 2 tbsp neutral oil (like grapeseed or canola), divided; 2 cups broccoli florets (about 1 small head); 1/2 red bell pepper, sliced (optional for color); 3 cloves garlic, thinly sliced; 1-inch piece fresh ginger, julienned; 2 scallions, cut into 1-inch pieces; 1/3 cup beef or chicken broth (low sodium); 2 tbsp oyster sauce; 1 tbsp soy sauce; 1 tsp sugar; 1 tsp toasted sesame oil (added off heat); Cooked jasmine or white rice, for serving

Restaurant-Style Beef and Broccoli Stir Fry

SweetPumpkin9992

This restaurant-style beef and broccoli brings wok-cooked magic to your home kitchen! By velveting the beef with a quick marinade and using a super-hot pan, you'll achieve incredible tenderness and that coveted 'wok hei' flavor. The savory, glossy sauce clings to crisp-tender broccoli and juicy steak, accented with fresh ginger and garlic. A splash of sesame oil at the end adds aroma and depth. Serve over fluffy jasmine rice for a weeknight meal that tastes like classic takeout, but healthier and faster. A perfect way to brighten up a rainy Ohio day!

Ingredients

Instructions

In a medium bowl, combine sliced flank steak, 1 tbsp soy sauce, Shaoxing wine, cornstarch, and baking soda. Mix well and let marinate 10-20 minutes (this is velveting for tenderness).
While beef marinates, mix together sauce: combine broth, oyster sauce, 1 tbsp soy sauce, and sugar in a small bowl and set aside.
Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil and swirl to coat. Add beef in a single layer (cook in two batches if needed to avoid crowding). Sear undisturbed 45 seconds, then stir-fry until just browned, about 1 minute more. Transfer beef to a plate.
Return wok to high heat and add remaining 1 tbsp oil. Add broccoli (and bell pepper, if using) and stir-fry 1 minute. Add 2 tbsp water, cover, and steam for 1-2 minutes until just tender-crisp. Uncover and add garlic, ginger, and scallions. Toss 30 seconds until fragrant.
Return beef to wok. Stir sauce, then pour into wok and toss everything together. Stir-fry 1-2 minutes until sauce thickens and everything is well coated.
Turn off heat. Drizzle with toasted sesame oil and toss to combine.
Serve hot over steamed jasmine or white rice.