Takeout-Style Beef with Broccoli Bowls

By Sprig Originals ✓ · cooked up in Sprig

The secret to beef that's as tender as your favorite mall-Chinese bowl is a 20-minute baking soda soak, then a hard sear in two batches so the meat browns instead of steaming. A glossy ginger-garlic-oyster sauce ties it to crisp broccoli over rice, and the whole thing comes together in about 30 minutes.

Ingredients

• 1 1/4 lb flank steak, sliced 1/4-inch thick against the grain
• 3/4 tsp baking soda
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tbsp cornstarch
• 1 tsp toasted sesame oil

• 1/2 cup low-sodium chicken broth
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp packed brown sugar
• 2 tsp cornstarch
• 1 tsp rice vinegar
• 1/4 tsp white pepper

• 1 lb broccoli, cut into 1 1/2-inch florets (about 6 cups)
• 3 tbsp neutral oil such as canola or peanut
• 4 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, minced
• 3 scallions, cut into 1-inch lengths
• 1/4 tsp crushed red pepper flakes (optional)

• 4 cups hot cooked jasmine or long-grain white rice
• 1 tsp toasted sesame seeds

Instructions

1. Pat the flank steak dry and slice it across the grain into 1/4-inch strips (freeze the steak 15 minutes first if it's slipping around). In a bowl, toss the beef with the baking soda and 2 tablespoons cold water until every piece is coated. Let it sit at room temperature for 20 minutes — no longer, or the texture turns spongy.
2. Rinse the beef under cold running water for 30 seconds to wash off the baking soda, then squeeze it dry in a clean kitchen towel or press firmly with paper towels. Dry beef is what gives you a sear instead of a steam.
3. Return the beef to the bowl and toss with 1 tablespoon soy sauce, the Shaoxing wine, 1 tablespoon cornstarch, and the sesame oil. Set aside while you prep everything else.
4. Whisk all the sauce ingredients together in a measuring cup: broth, oyster sauce, 2 tablespoons soy sauce, brown sugar, 2 teaspoons cornstarch, rice vinegar, and white pepper. Whisk again right before it goes in the pan so the cornstarch doesn't settle.
5. Bring 1 inch of water to a boil in a wide skillet or saucepan. Add the broccoli, cover, and steam 2 to 3 minutes until the florets turn bright green and a paring knife slips into a stem with slight resistance. Drain well and spread on a towel-lined plate — soggy broccoli waters down the sauce.
6. Heat a 12-inch carbon steel or stainless skillet (or a wok) over high heat until a drop of water skitters and evaporates instantly, about 2 minutes. Add 1 1/2 tablespoons oil and swirl. Add half the beef in a single layer, spread it out, and let it sit undisturbed 60 to 90 seconds until deeply browned. Toss 30 seconds more and transfer to a plate; the beef should still be slightly pink inside.
7. Add another 1 tablespoon oil and repeat with the second batch of beef. Transfer to the plate. Do not skip the batching — crowded beef drops the pan temperature and gray, boiled meat is the number one home-kitchen failure here.
8. Reduce the heat to medium-high. Add the remaining 1/2 tablespoon oil, then the garlic, ginger, scallions, and red pepper flakes. Stir constantly for 30 to 45 seconds until fragrant and the garlic is just golden — any longer and it turns bitter.
9. Pour in the whisked sauce and bring to a bubble, scraping up the browned bits. Cook 1 to 2 minutes, stirring, until it thickens enough to coat the back of a spoon.
10. Return the beef and any juices to the pan along with the broccoli. Toss for 45 to 60 seconds until everything is glossy and hot through. Taste and add a splash of soy sauce if it needs salt.
11. Divide the rice among 4 bowls, spoon the beef, broccoli, and plenty of sauce over the top, and finish with sesame seeds. Serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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