How To Make Restaurant-Style Beef & Broccoli Stir Fry (Thit Bo Xao Bong Cai Xanh)

By Vicky Pham · 45 min

Ingredients

Instructions

1. In a small bowl, toss the beef slices with baking soda and water. Let sit 10 minutes, then add the soy sauce, toss and set aside.
2. Mix the chicken or mushroom bouillon powder, sugar, water, low-sodium soy sauce, oyster sauce and thick soy sauce to make the sauce. Set aside.
3. Whisk the tapioca starch and water until fully dissolved to make the slurry. Set aside.
4. Fill a large wok with water to about 3 inches deep and bring to a rolling boil. Blanch the broccoli for 1.5 minutes, then drain.
5. Empty the wok and dry it completely. Add vegetable oil to about 3 inches deep and heat to 375°F (medium-high).
6. Beat the egg into the beef, toss, then add the tapioca starch and toss again. Fry the beef in the oil for 2–3 minutes, tossing constantly, without overcooking.
7. Pour off all but about 2 tablespoons of oil. Fry the garlic for 10 seconds until fragrant and lightly browned.
8. Add the sauce, broccoli and beef, and toss to combine.
9. Re-whisk the slurry, add it to the wok, and turn off the heat as soon as the sauce thickens.

Summarized from Vicky Pham's video. Watch it for the details.

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