Beef and Broccoli
845kcal67.3g protein51.9g fat27.7g carbs~$4.97/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains sesame, soy, shellfish · usually contains gluten
Restrictions
Containssesame · soy · shellfishIt is in an ingredient you cannot leave out.
Usually containsgluten (soy sauce → Tamari)The usual version has it. One without it exists — it is the one named here.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb |  beef (flank, sliced thin across the grain) |
| ¾ tsp |  baking soda (the velvet) |
| 3 tbsp |  soy sauce (divided) |
| 4 tsp |  cornstarch (divided) |
| 3 tbsp |  oyster sauce |
| 2 tsp |  sugar (brown) |
| ½ cup |  chicken stock |
| 4 cup |  broccoli (large florets) |
| 3 clove |  garlic (minced) |
| 1 tbsp |  ginger (minced) |
| 2 tbsp | vegetable oil (divided) |
| 1 tsp |  sesame oil |
Optional
Not counted above. The dish works without them.
| 1 cup |  rice (steamed) |
Steps
- Marinate15 minthe velvet: soda + 1 tbsp soy + 2 tsp cornstarchthe sliced beef massaged with baking soda first, then soy and cornstarch — the soda raises the meat's surface pH and keeps the proteins from seizing tight, which is the actual mechanism behind takeout beef's improbable silkiness; fifteen minutes, no longer, or the texture goes spongy
- Blanch2 minbroccoli 90 seconds, drained hardthe florets to bright green — pre-cooked so the wok phase stays under two minutes; broccoli cooked entirely in the stir-fry either burns outside or crunches raw inside, and the blanch dissolves the dilemma
- Mix2 minsauce staged: oyster + soy + sugar + stock + cornstarchstirred and standing by — the takeout brown sauce in one cup, waiting for its thirty seconds
- Sear4 minhighest heat, beef in one layer, unmoved then tossedthe velveted beef in half the oil, spread, left 45 seconds, tossed until just cooked — out to a plate; the color it takes here is all the browning the dish gets
- Glaze3 minaromatics 30 seconds, sauce in, everything backgarlic + ginger in the remaining oil until fragrant, the sauce poured in and thickening on contact, beef + broccoli tossed through until every piece gleams — sesame oil off the heat, and straight to the rice before the glaze tightens