Tender Beef and Broccoli Stir-Fry
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Tender Beef and Broccoli Stir-Fry
A quick soak in alkaline solution made with baking soda is a common Chinese culinary technique called “velveting”. The alkaline modifies the protein structure of the meat to boost juiciness, tenderness, and optimize browning. Prep the vegetables while the beef marinates and you’ll have this restaurant favourite on the table in no time. Recipe adapted from the original developed by Christina Chow.
Ingredients
1 lb (500 g) Beef Inside Round Marinating Steak, about 1½ inches (4 cm) thick½ tsp (2 mL) baking soda1 tbsp (15 mL) EACH cornstarch2 tbsp (30 mL) canola or sunflower oil, divided1 tbsp (15 mL) soy sauce½ tsp (2 mL) salt¼ tsp (1 mL) pepperHalf large onion, sliced thinly
Stir-Fry
1 tbsp (15 mL) canola or sunflower oil, divided4 to 5 cloves garlic, minced2 broccoli crowns, cut into large florets2 tbsp (30 mL) brown sugar1 tbsp (15 mL) cornstarch2 tbsp (30 mL) soy sauceHot cooked rice (optional)Sesame seeds
Directions
- Beef: Cut steak across the grain into very thin strips. Combine baking soda and 1 tbsp (15 mL) water in a bowl; add beef and toss to coat evenly. Let stand at room temperature for 15 to 20 minutes.
- Rinse beef thoroughly under cold, running water to remove the baking soda. Drain well and pat beef dry with paper towels. Place in a clean bowl.
- Add cornstarch, 1 tbsp (15 mL) of the oil, soy sauce, salt and pepper; toss to coat evenly. Let marinate at room temperature for 15 to 20 minutes.
- Heat a large wok or skillet over medium-high heat. Add remaining 1 tbsp (15 mL) oil and onion; stir-fry for 2 to 3 minutes until starting to brown. Add beef and stir-fry for 2 to 4 minutes until browned but not fully cooked. Transfer to a clean bowl and set aside.
- Stir-fry: Return pan to medium-high heat; Add garlic to your taste and stir-fry for 30 seconds. Add broccoli and 2 tbsp (30 mL) water; cover and steam for 2 to 3 minutes until tender-crisp.
- Meanwhile, whisk together cornstarch, brown sugar and soy sauce in a small bowl to make sauce. Return beef and accumulated juices to pan; pour in sauce. Stir-fry for 2 to 3 minutes until the beef is fully cooked and the sauce is thickened.
- Serve immediately over hot cooked rice, if desired, and sprinkle with sesame seeds.
