Notes
Beef and Velveting
Notes: Slice beef against the grain for tenderness. Don't crowd the pan when searing. Refrigerate leftovers within 2 hours and use within 3 to 4 days.
- 1 lb flank steak, sliced ⅛-inch thick against the grain
- 1 tbsp low-sodium soy sauce
- 1 tbsp cornstarch
- ¼ tsp baking soda
- 1 tsp neutral oil
- 2 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- ½ cup low-sodium beef broth
- 1 tbsp rice vinegar
- 2 tsp packed brown sugar
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch
- 4 to 5 garlic cloves, minced
- 2 tsp minced fresh ginger
- 3 cups small broccoli florets
- 1 red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 tbsp neutral oil, divided
- 1 tbsp water
- 2 green onions, sliced, for garnish
- Toss beef with soy sauce, cornstarch, baking soda, and oil. Rest 10 minutes.
- Whisk together garlic sauce ingredients until smooth. Set aside.
- Cut broccoli into florets, slice bell pepper and onion. Pat dry.
- Heat 1 tbsp oil in a wok or skillet over medium-high heat. Sear beef in batches in a mostly single layer, about 1 minute per batch. Set aside.
- Add remaining oil, then broccoli and onion. Stir-fry 2 minutes, add water, cover 1 minute, then uncover and let liquid evaporate. Add bell pepper, cook 1 minute more.
- Clear space in the pan, add garlic and ginger, stir 20 to 30 seconds until fragrant.
- Whisk sauce again and pour into the pan. Stir until glossy and thickened, about 1 minute.
- Return beef to the pan, toss 30 to 60 seconds until hot and coated. Serve immediately over rice.