Quick Beef and Broccoli Stir Fry

1.In a medium bowl, combine the sliced beef with the marinade ingredients (1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp sesame oil, and baking soda if using). Toss well to coat and set aside for at least 15 minutes while preparing other components.

2.In a small bowl, whisk together all the sauce ingredients: beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, ginger, and minced garlic. Set aside the cornstarch slurry separately.

3.Blanch the broccoli: Bring a pot of salted water to a boil. Add the broccoli florets and cook for 1 to 2 minutes until bright green and slightly tender-crisp. Immediately drain and plunge the broccoli into an ice bath to stop the cooking process. Drain well and set aside.

4.Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add half of the marinated beef in a single layer, ensuring not to overcrowd the pan. Sear for 1-2 minutes per side until browned, then remove and set aside. Repeat with the remaining beef and 1/2 tablespoon of oil.

5.Add the remaining 1/2 tablespoon of vegetable oil to the wok. If the broccoli is very wet, pat it dry slightly. Add the blanched broccoli to the hot wok and stir-fry for 1 minute to heat through.

6.Pour the prepared sauce mixture over the broccoli. Bring to a simmer, stirring constantly. Once simmering, whisk the cornstarch slurry one last time and pour it slowly into the sauce, stirring until the sauce thickens and becomes glossy (about 30 seconds).

7.Return the seared beef to the wok. Toss everything together quickly to coat the beef and broccoli evenly in the thick sauce. Cook for just 30 seconds more to heat the beef through.

8.Taste and adjust seasoning with salt or pepper if necessary. Serve immediately over hot cooked rice.