Chinese Takeout Beef and Broccoli

Beef and Broccoli: A Step-by-Step Guide

1. Preparing the Beef [00:54]

• Slice the flank steak into thin strips, ensuring they aren't too long so they fit easily in your mouth.
• Marinate the beef in a bowl with 1/4 tsp baking soda, 1 1/4 tsp salt, 1/2 tsp light soy sauce, 1/2 tsp dark soy sauce, a pinch of black pepper, 1/2 tsp sugar, 1/2 tsp Shaoxing wine, 1/2 tsp oyster sauce, 1/2 tsp cornstarch, a dash of sesame oil, and a dash of canola oil.
• Massage the mixture and let it rest for 20-30 minutes.

2. Preparing the Aromatics [04:51]

• Smash and finely mince 3 cloves of garlic.
• Finely dice a small piece of ginger.

3. Preparing the Broccoli [06:14]

• Separate the broccoli into small, manageable florets.
• Blanch the florets in boiling salted water for 60 seconds. Drain and shock in cold water.

4. Preparing the Sauce [07:21]

• In a small bowl, create a slurry by mixing 2 tbsp chicken broth with 1 1/2 tbsp cornstarch.
• In another bowl, combine 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 1/2 to 2 tbsp sugar, and a pinch of MSG (optional).

5. Cooking the Beef and Broccoli [10:41]

• Heat a carbon steel pan on high heat. Add a ring of canola oil and add the marinated beef. Sear for 30-60 seconds, then flip.
• Once cooked to 2/3 doneness, remove the beef and set aside.
• Lower the heat, add the garlic and ginger, and sauté for 30 seconds.
• Deglaze the pan with 2 tbsp Shaoxing wine.
• Add the beef back into the pan, toss for 10 seconds, then add a tsp of sesame oil and the blanched broccoli.
• Pour in the prepared sauce and 3/4 of the cornstarch slurry, stirring constantly until the sauce glazes the beef and broccoli.
• Serve hot.