Velveted Beef and Broccoli Stir-Fry

Steps

1. Step 1

   In a bowl, toss the sliced flank steak with the soy sauce, Shaoxing wine, and baking soda until every piece is coated. Let it sit 15 minutes, then sprinkle over the cornstarch and sesame oil and mix again until the beef feels slippery. Set aside.

   20 min

   • 1 lb flank steak
   • 1 tbsp soy sauce
   • 1 tbsp Shaoxing wine or dry sherry
   • 1/4 tsp baking soda
   • 1 tbsp cornstarch
   • 1 tsp toasted sesame oil
2. Step 2

   Cook the rice: combine the rinsed jasmine rice with 2 1/4 cups water in a saucepan, bring to a boil, cover, and cook on the lowest heat for 15 minutes. Turn off the heat and leave it covered until you serve.

   20 min, hands-off

   • 1 1/2 cups jasmine rice
3. Step 3

   Stir the sauce together in a small bowl: oyster sauce, soy sauce, sugar, cornstarch, and broth. Whisk until no lumps remain. Have the ginger, garlic, and broccoli next to the stove — stir-frying moves fast.

   5 min

   • 3 tbsp oyster sauce
   • 2 tbsp soy sauce
   • 1 tsp sugar
   • 2 tsp cornstarch
   • 1/2 cup low-sodium chicken broth or water
4. Step 4

   Heat a large skillet or wok over high heat until it just begins to smoke. Add 2 tablespoons of the oil, then spread half the beef in a single layer. Sear undisturbed for 1 minute, toss for 30 seconds more, and move it to a clean plate. Repeat with the rest of the beef. It should be browned outside and still slightly pink inside.

   6 min

   • 1 lb flank steak
   • 2 tbsp neutral oil, such as vegetable or peanut
5. Step 5

   Lower the heat to medium-high and add the last tablespoon of oil. Add the broccoli and stir to coat, then pour in the 1/4 cup water and immediately cover the pan. Steam 2 to 3 minutes, until the broccoli is bright green and just tender.

   4 min

   • 1 tbsp neutral oil, such as vegetable or peanut
   • 1 lb broccoli
   • 1/4 cup water
6. Step 6

   Uncover and let any remaining water cook off. Push the broccoli to one side, add the ginger and garlic to the bare spot, and stir for 30 seconds until fragrant.

   2 min

   • 1 1/2 tbsp fresh ginger
   • 4 cloves garlic
7. Step 7

   Return the beef and any juices to the pan. Give the sauce a quick re-whisk and pour it in. Toss everything for 1 to 2 minutes, until the sauce thickens and glosses the beef and broccoli. Serve over the rice, scattered with scallions.

   3 min

   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026