Beef And Broccoli Stir-Fry | Chef John’s Cooking Class

Break the broccoli into small florets. Cut carrot into thin slices. Slant cut the beef into thin slices.

Combine beef, light soy sauce, Shaoxing wine, soda powder, sugar, egg, and cornstarch in a bowl. Mix thoroughly. Then marinate for 20-30 minutes.

With a stocking pot, add a half pot of water, and bring to a boil. Add a pinch of salt and the broccoli florets. Cook for 15-20 seconds. Remove and soak in ice-cold water to cool down and stop cooking.

With a Chinese wok, pre-heat it for 1-2 minutes over high heat. Add oil and beef, gently stir until beef slices change color. Add garlic slices, ginger slices, and green onion segments. Stir fry until fragrant. Add oyster sauce, light soy sauce, sugar, Zhenjiang sweet black rice vinegar (for fragrance), chicken broth, carrots slices, and broccoli florets. Stir to mix thoroughly. Then add potato slurry to thicken. Drizzle some sesame oil and stir to mix well. If you like spicy, you may add some chili pepper.

Tips for Tender and Juicy Beef: - Choose a cut of steak such as flank steak or better. - Slice Against The Grain. Inspect the steak and look for long muscle fibers. Cut Thin Slices. - Marinate with egg and corn starch