Beef and Broccoli

Method

1. 1

   In a bowl, combine the sliced beef with baking soda and water. Mix well and let stand for 10 minutes to tenderize. The beef will look slightly tacky and moist.

   ⏲ 10 min

2. 2

   In a small bowl, whisk together soy sauce, cornstarch (reserving 1 teaspoon for the slurry), oyster sauce, brown sugar, rice vinegar, and 60 ml of water. Set aside. The sauce should be a rich brown color with sugar dissolved.

3. 3
   Blanching

   Bring a pot of water to a rolling boil. Add the broccoli florets and blanch for 1-2 minutes until bright green and crisp-tender. Drain immediately and rinse with cold water to stop the cooking. The broccoli should be vibrant green and still have a slight crunch.

   ⏲ 2 min

4. 4

   After the beef has rested, add 1 tablespoon of cornstarch and a teaspoon of oil to the beef. Mix until well coated. The beef should feel slightly velvety.

5. 5
   Searing

   Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon of oil, then add the beef in a single layer. Sear undisturbed for 1 minute until browned on one side, then stir-fry for another 1-2 minutes until the beef is just cooked through but still tender. Remove beef from the wok and set aside. The beef should be browned but not tough.

   ⏲ 3 min

6. 6
   Stir-frying

   Add the remaining oil to the wok. Add garlic and ginger, and stir-fry for about 15 seconds until fragrant. Be careful not to burn the garlic; it should smell aromatic and turn slightly golden.

   ⏲ 15s

7. 7
   Stir-frying

   Return the beef to the wok, add the blanched broccoli, and pour in the sauce mixture. Stir-fry everything together for 1-2 minutes until the sauce thickens and coats the beef and broccoli evenly. The sauce should cling to the ingredients and have a glossy sheen.

   ⏲ 2 min

8. 8

   Drizzle with sesame oil, toss once, and transfer to a serving dish. Serve hot with cooked jasmine rice.