THIS is How Chinese Restaurants Make Beef & Broccoli SO Tender

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Mix the flank steak with the egg white, baking soda, soy sauce, sugar, salt, pepper, cornstarch and Shaoxing wine until a thin white film coats it. Cover and refrigerate for 30 to 60 minutes.
2. Boil the broccoli in salted water for exactly 90 seconds, drain, then plunge into ice water to stop cooking. Drain and set aside.
3. Whisk the soy sauce, oyster sauce, Shaoxing wine, sugar, stock and cornstarch in a bowl until the cornstarch fully dissolves.
4. Take the beef out of the fridge and let it sit 5 to 10 minutes at room temperature if you like.
5. Heat the wok over high heat until it smokes, then add about 1/3 to 1/2 cup high-smoke-point oil.
6. Add the beef and spread it up the sides of the wok. Leave it for exactly 60 seconds, then stir-fry or fold for 30 to 45 seconds until well browned. Set aside.
7. Lower the heat to low-medium. Stir-fry the ginger, garlic, green onion and carrot for 45 to 60 seconds.
8. Return the beef to the wok and fold everything together. Pour in the sauce and fold until it thickens almost immediately. Add the broccoli and fold gently to combine. Serve over rice.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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