This beef and broccoli noodle stir-fry combines thinly sliced flank steak tenderized with baking soda and cornstarch, broccoli, and noodles all coated in a savory oyster-soy sauce. The key to restaurant-quality results is slicing the beef against the grain and achieving a glossy, clinging sauce.
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Slice the flank steak thinly against the grain.
In a bowl, combine the sliced beef with 1 tbsp cornstarch, baking soda, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp avocado oil, grated garlic, and grated ginger. Mix well to coat.
Set the beef aside to marinate for at least 15 minutes.
While the beef marinates, prepare the sauce. In a measuring cup or bowl, whisk together chicken broth, 1/4 cup soy sauce, dark soy sauce (if using), 2 tbsp oyster sauce, sesame oil, brown sugar, and white pepper. Set aside.
Heat a wok or large skillet over high heat until piping hot. Add 2 tablespoons of oil.
Add the marinated beef in a single layer and let it sear without moving for about a minute until the edges are cooked.
Stir-fry the beef for another minute until mostly cooked through, then remove from the wok and set aside in a clean bowl.
Add the remaining 1 tablespoon of oil to the wok. Add the chopped garlic and ginger and sauté until golden brown and fragrant.
Deglaze the pan with Shaoxing wine (if using) and let it reduce for about 30 seconds.
Add the broccoli florets to the wok, stir-fry to coat, then cover and let steam for 1-2 minutes until bright green and tender-crisp.
Pour the prepared sauce into the wok and bring it to a boil.
In a small bowl, mix 1 tbsp cornstarch and 1 tbsp water to create a slurry. Pour the slurry into the boiling sauce, stirring constantly, until the sauce thickens.
Add the cooked beef back to the wok, followed by the pre-boiled noodles.
Toss everything together until the noodles, beef, and broccoli are well-coated in the glossy sauce and heated through.
Serve immediately, garnished with sliced green onions.
Store cooked beef, broccoli, and noodles separately in airtight containers for up to 3 days. Reheat gently on the stovetop with the sauce to prevent mushy noodles.
Baking soda raises the pH of the beef surface, allowing it to retain moisture and stay tender during cooking. Use 1 tsp per 1.5 lbs and let it rest 15-30 minutes before cooking.
Look for the direction of the muscle fibers running through the steak. Slice perpendicular to those fibers at a 45-degree angle, aiming for 1/8-inch thickness for faster, even cooking.
Cook the beef and broccoli separately, then store in the fridge for up to 3 days. Reheat gently and add fresh noodles and sauce just before serving to avoid soggy noodles.
Chow mein, crispy chow mein, or lo mein noodles are traditional. Fresh or dried noodles work; cook until just tender so they absorb the sauce without falling apart.
The sauce thickens as it cools. Reduce heat to low once you add the broth and cornstarch slurry, stirring constantly until it coats the back of a spoon. Add more broth if too thick, or a cornstarch slurry if too thin.
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