Emulsifier Free Easy Beef and Broccoli
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp baking soda
- 1 tsp cornstarch
For the sauce
- ⅓ cup soy sauce
- 3 tbsp oyster sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- ½ cup low-sodium beef broth
- 1 tsp fresh ginger, grated
For the stir-fry
- 4 cups broccoli florets (about 1 large head)
- 2 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
For serving
- cooked white rice, for serving
- sesame seeds, for serving (optional)
Instructions
- 1
In a medium bowl, toss the sliced flank steak with 1 tbsp soy sauce, baking soda, and 1 tsp cornstarch until evenly coated. Let the beef rest for 10 minutes at room temperature — this brief velvet-marinade step tenderizes the meat.
- 2
In a small bowl, whisk together the 1/3 cup soy sauce, oyster sauce, brown sugar, 1 tbsp cornstarch, sesame oil, beef broth, and grated ginger until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
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