This quick beef and broccoli stir fry uses a baking soda marinade to tenderize the meat and comes together in under 30 minutes, delivering restaurant-quality results at home. The dark soy and oyster sauce create a savory, glossy coating better than most takeout versions.
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Thinly slice the steak against the grain. In a bowl, combine the steak with cornstarch, baking soda, dark soy sauce, salt, and white pepper. Mix well and set aside to marinate.
In a separate bowl or measuring cup, whisk together all the sauce ingredients: brown sugar, soy sauce, dark soy sauce, oyster sauce, beef broth, rice vinegar, cornstarch, white pepper, and red pepper flakes. Set aside.
Heat a wok or large skillet over high heat. Add the broccoli florets and stir-fry for a minute. Add a splash of water, cover, and let steam until crisp-tender, about 2-3 minutes. Remove the broccoli from the wok and set aside.
Add neutral oil to the hot wok. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Sear until browned and cooked through. Remove the beef from the wok and set aside.
Reduce heat to medium and add sesame oil to the wok. Add the minced ginger and garlic and sauté until fragrant, about 30 seconds.
Return the cooked beef and steamed broccoli to the wok. Pour the prepared sauce over everything.
Toss everything together to combine, allowing the sauce to thicken and coat the beef and broccoli.
Serve immediately over a bed of cooked rice. Garnish with sesame seeds and sliced green onions if desired.
Store leftovers in an airtight container for up to 3 days; reheat gently in a wok or skillet with a splash of water to restore texture.
wok or large skillet · cutting board
Baking soda raises the pH of the beef, breaking down proteins and making the meat exceptionally tender. Use only 1/2 teaspoon to avoid an off-flavor.
Yes. Ribeye and flank steak work best, but sirloin, skirt, or strip steak will also work. Always slice against the grain for maximum tenderness.
Add broccoli near the end of cooking and stir-fry for 3–4 minutes until tender-crisp. Don't overcook once it's added to the pan.
Marinate the beef up to 4 hours ahead. Cook and serve fresh for best texture; reheated stir fry can become tough.
Dark soy sauce is thicker, sweeter, and adds color without extra saltiness. Regular soy sauce can substitute 1:1 but use less if the recipe calls for it separately.
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