Back to 4 servings Beef marinade 1.25 pound flank steak or sirloin, sliced thin against the grain 0.25 teaspoon baking soda, optional, for tenderizing 1 tablespoon light soy sauce 1 tablespoon Shaoxing rice wine, or dry sherry 1.5 tablespoon cornstarch, tapioca or potato starch also works 2 tablespoon water, added a little at a time 1 teaspoon toasted sesame oil Vegetables and aromatics 1 pound Chinese broccoli (gai lan), stems sliced on an angle, leaves kept separate; broccolini or regular broccoli can substitute 5 cloves garlic, finely minced 1.5 tablespoon fresh ginger, finely minced 2.5 tablespoon neutral oil, such as avocado or vegetable, divided Sauce 1.5 tablespoon light soy sauce 1 tablespoon dark soy sauce 2 tablespoon oyster sauce 0.25 teaspoon ground white pepper 1 teaspoon toasted sesame oil 0.5 cup chicken stock 1 tablespoon Shaoxing rice wine, or dry sherry 2 teaspoon cornstarch, stir well before adding, it sinks
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1 Step 1: Slice the beef thinly against the grain at a 45-degree angle. Freezing it for 30 minutes first makes thin, even slices easier.2 Step 2: Marinate the beef with the light soy sauce, Shaoxing wine, baking soda if using, water and sesame oil, massaging until absorbed. Add the cornstarch last, then let it rest 10 to 15 minutes (up to a day covered in the fridge).3 Step 3: Trim the broccoli ends, separate the stems from the leaves, slice the stems on an angle, then rinse and drain very well.4 Step 4: Mince the garlic and ginger. In a bowl, stir together all the sauce ingredients.5 Step 5: Heat 1 tablespoon of oil in a 12-inch skillet or wok over medium, then raise to medium-high. Sear the beef in a single layer, about 2 minutes on the first side and 30 to 60 seconds on the second. It should be browned outside and still slightly pink in the center. Remove the beef and its juices.6 Step 6: With the pan still hot, lower the heat to medium. Add the remaining oil, the garlic, ginger and a pinch of salt, and stir for about 15 seconds until fragrant.7 Step 7: Turn the heat up to medium-high and add the broccoli stems. Stir-fry them for roughly a minute, until they turn vivid green yet stay crunchy. Toss in the leaves and keep cooking for 1 to 1 1/2 minutes, just until they wilt.8 Step 8: Return the beef to the pan. Stir the sauce well and pour it in. Toss over medium-high heat for 15 to 20 seconds, until the sauce lightly thickens and glosses the beef and greens. Serve hot with rice.getsaucepan.com/r/a7a4dbc9-7b49-52b5-bde1-4a8fe8c9c46f
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