Classic Beef and Broccoli
Ingredient
1. The Beef & Marinade (Velveting):
500g (1 lb) Flank steak or Sirloin (thinly sliced against the grain).
1 tbsp Cornstarch (this is the secret to tender meat).
1 tbsp Soy sauce.
1 tsp Sesame oil.
2. The Vegetables & Aromatics:
2 cups Broccoli florets.
3 cloves Garlic (minced).
1 tsp Fresh ginger (grated).
3. The Stir-Fry Sauce:
1/2 cup Beef or chicken broth.
1/4 cup Soy sauce.
1 tbsp Brown sugar (or honey).
1 tbsp Cornstarch (to thicken).
Instructions
Marinate (Velveting): Mix the sliced beef with cornstarch, soy sauce, and sesame oil. Let it sit for 15 minutes. This technique keeps the beef silky and tender.
Steam the Broccoli: In a large pan or wok, add a splash of water and the broccoli. Cover and steam for 2 minutes until bright green but still crunchy. Remove and set aside.
Sear the Beef: Heat 2 tablespoons of oil in the wok over high heat. Add the beef in a single layer. Let it sear without moving for 1 minute to get a nice brown crust, then toss until almost cooked through.
Add Aromatics: Add the minced garlic and grated ginger to the beef. Stir-fry for 30 seconds until fragrant.
Thicken the Sauce: Pour in the sauce mixture (broth, soy sauce, sugar, and cornstarch). Stir constantly until the sauce bubbles and becomes thick and glossy.
Combine: Return the broccoli to the pan. Toss everything together for 30 seconds so the sauce coats every piece.
