
This beef and broccoli stir-fry delivers tender slices of beef, crisp broccoli, and a glossy savory sauce with garlic, ginger, and Shaoxing wine. It is a reliable, takeout-style dinner that comes together quickly once the prep is done and tastes especially good with steamed rice.
Place the sliced flank steak in a bowl with the baking soda and water. Massage until the liquid is absorbed, then add the cornstarch, 2 teaspoons of vegetable oil, and 1 teaspoon oyster sauce. Mix well and let the beef marinate for 30 minutes.
In a separate bowl, whisk together the chicken stock, sugar, soy sauce, dark soy sauce, remaining oyster sauce, sesame oil, and white pepper. Set the sauce aside so it is ready to pour into the wok.
Bring a pot of water to a boil. Blanch the broccoli florets for 30 to 60 seconds, just until bright green and slightly tender, then drain well.
Heat a wok or large skillet over high heat until very hot. Add enough vegetable oil to coat the pan and sear the beef in a single layer for 2 to 3 minutes, turning once, until browned but not fully overcooked. Transfer the beef to a plate.
Reduce the heat to medium. Add a little more oil if the pan looks dry, then stir-fry the garlic and ginger for about 5 seconds, just until fragrant. Pour the Shaoxing wine around the edge of the wok.
Give the sauce a quick stir and pour it into the wok. Scrape up any browned bits from the bottom, then bring the sauce to a gentle simmer and cook until slightly thickened.
Return the beef and any collected juices to the wok, then add the broccoli. Toss everything together for 1 to 2 minutes, until the sauce evenly coats the beef and broccoli. Serve hot with steamed rice.
If you prefer a firmer bite, skip the baking soda and marinate the beef with the other ingredients only. Dry sherry is a good substitute for Shaoxing wine. For the best sear, cook the beef in batches if your pan is small. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.