Beef and Broccoli Stir Fry

4 standard portions

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Ingredients

• 1 pound flank steak
• 1 teaspoon vegetable oil
• 1 teaspoon baking soda (optional)
• ¼ cup cornstarch (cornflour in the UK)
• ¼ cup water
• 2 tablespoons soy sauce
• 1 ½ teaspoons apple cider vinegar (rice vinegar, or white vinegar)
• ½ teaspoon ground white pepper or black pepper
• 1 teaspoon granulated sugar
• 1 teaspoon toasted sesame oil
• 1 tablespoon grated ginger
• 2 ½ tablespoons vegetable oil (or olive or avocado oil, divided)
• 5 cups broccoli florets (about 1 pound)
• ½ teaspoon kosher salt
• 2 cloves garlic (minced)

Method

1. Slice the steak lengthwise in half with the grain using a sharp knife, then slice thinly against the grain into ⅛-inch thick slices.
2. Transfer the beef to a bowl, sprinkle with baking soda, and mix well. Let it sit in the fridge for 20 minutes.
3. After 20 minutes, optionally rinse the baking soda off the beef, but ensure it is dried thoroughly. Drizzle 1 teaspoon of oil over the beef, mix with kitchen tongs, sprinkle with cornstarch, and mix again until evenly coated.
4. Combine the water, soy sauce, vinegar, white pepper, sugar, sesame oil, and ginger in a small bowl or jug. Set the sauce aside.
5. Heat 1 tablespoon of oil in a large (12-inch) skillet or wok over medium-high heat. Add the broccoli and cook for 4-5 minutes, then remove it from the skillet and set aside.
6. Heat the remaining oil over high heat in the same skillet and add the beef. Stir-fry until browned. Add the sauce and deglaze the pan by scraping up any browned bits with a wooden spoon. Return the broccoli to the skillet and mix everything.
7. Add the garlic and cook for an additional minute. Remove from heat and serve.