Description

Transform your weeknight dinner into a gourmet experience with our Ultimate Beef and Broccoli Delight. This recipe demystifies the secrets behind the perfect takeout classic: incredibly tender beef, vibrantly crisp broccoli, and a luxuriously glossy sauce that clings to every bite. By using a simple velveting technique for the beef and building layers of flavor in the sauce, you’ll achieve a dish that surpasses any restaurant version. Ready in under 30 minutes, it’s the perfect blend of convenience and spectacular taste.

Ingredients

1.5 lbs (680g) flank steak, sliced very thinly against the grain
3 tablespoons low-sodium soy sauce
2 tablespoons Chinese cooking wine (Shaoxing wine) or dry sherry
1 tablespoon cornstarch
1 teaspoon baking soda (the ultimate tenderizing secret)
2 tablespoons water
1 tablespoon neutral oil (like avocado or canola)

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Instructions

In a medium bowl, combine the thinly sliced flank steak with 3 tbsp soy sauce, 2 tbsp cooking wine, 1 tbsp cornstarch, 1 tsp baking soda, and 2 tbsp water.
Massage the marinade into the beef thoroughly until every slice is coated. Let it sit for 15 minutes at room temperature. This is the “velveting” process that ensures melt-in-your-mouth tenderness.
After marinating, stir in 1 tablespoon of neutral oil to help prevent sticking during cooking.

Notes

For the most tender beef, slice it partially frozen. The baking soda is a key tenderizer; do not skip it. Blanch the broccoli in the sauce for a crisp-tender texture. Have all your sauce ingredients measured and ready before you start cooking, as the process is fast.

Prep Time: 25
Cook Time: 10
Category: Main Course
Method: Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 88
Sugar: 1
Sodium: 150
Fat: 3
Saturated Fat: 1
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 9
Fiber: 1
Protein: 6
Cholesterol: 13