Ingredients:

  • 1 lb (450g) Flank steak or sirloin, sliced thinly across the grain into 2-inch strips
  • 1 tbsp Soy sauce (light or regular)
  • 1 tsp Baking soda
  • 1 large Egg white
  • 1 tbsp Cornstarch (cornflour)
  • 1 tsp Sesame oil
  • 1 large head Broccoli (about 1 lb or 450g), cut into bite-sized florets
  • 1 tbsp Vegetable or peanut oil (for stir-frying)
  • 4 cloves Garlic, minced
  • 1 inch piece Fresh ginger, grated or finely minced
  • ½ cup Beef broth or stock
  • ¼ cup Soy sauce (light or regular)
  • 2 tbsp Oyster sauce
  • 1 tbsp Dark soy sauce
  • 1 tbsp Brown sugar (packed)
  • 1 tsp White pepper
  • 1 tbsp Cornstarch mixed with 2 tbsp cold water (for slurry)

Instructions:

  1. Velvet the Beef: Combine beef strips with all marinade ingredients (soy sauce, baking soda, egg white, cornstarch, sesame oil). Mix thoroughly until sticky. Set aside for at least 15 minutes.
  2. Prep the Sauce & Broccoli: Whisk together all sauce ingredients (beef broth, soy sauces, oyster sauce, brown sugar, white pepper). Set the cornstarch slurry aside. Briefly blanch or steam the broccoli until bright green and slightly tender (about 2 minutes). Drain immediately and set aside.
  3. Sear the Beef: Heat half the oil in a wok over high heat until shimmering. Add the beef in a single layer (in batches if needed). Cook quickly for 1–2 minutes until just browned on the outside; remove and set aside.
  4. Sauté Aromatics: Add the remaining oil to the hot wok. Add the minced garlic and ginger. Stir fry for about 30 seconds until fragrant.
  5. Combine Sauce: Pour the prepared sauce mixture into the wok. Bring to a simmer, stirring constantly.
  6. Thicken: Whisk the reserved cornstarch slurry and pour it slowly into the simmering sauce while stirring until the sauce thickens to a glossy gravy consistency.
  7. Final Toss: Return the seared beef and the blanched broccoli to the wok. Toss everything quickly and vigorously for about 1 minute, ensuring everything is evenly coated.
  8. Serve Immediately: Dish up the Beef and Broccoli Stir Fry piping hot, traditionally over steamed Jasmine rice.