The Most Tender Beef Broccoli
Tenderized using a Chinese secret technique
Cutting the beef
The best way to cut the beef is to cut against the grain of the beef. You can tell the direction of the grains by noticing the lines running along the meat. To cut against it, is to cut perpendicular to those lines. By cutting against the grains, you are cutting through the tough fibers and making them shorter so you can chew it easier.
The technique to tenderize the beef is actually used in the Chinese cuisine. The secret is using baking soda! The baking soda helps break down more of the tough fibers of the meat. The longer you let the meat marinate, the more tender the meat becomes.
Check out this video to help you gain more insight on how to make Beef Broccoli. Also, subscribe to my YouTube to help support me so I can continue making more of these contents. Mahalo!
- 8 oz flank steak
- 6 oz broccoli florets
- water for boiling
- 2 1/2 tbsp oil divided
- 2 inches ginger
Baking Soda Solution:
- 1/4 tsp baking soda
- 2 tsp water
- 1 tsp oil
- 1/2 tbsp shoyu soy sauce
- 1 tsp rice wine/dry sherry (no alcohol, replace for chicken stock)
- 1/2 tsp sesame oil (optional)
- 3 dashes white pepper
- 1 tbsp cornstarch
- 1 tbsp shoyu soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp sesame oil
- 1/2 tsp sugar
- 1 tsp cornstarch
- 4 tbsp water
- Prep the beef by cutting it against the grain into thin slices. Combine the meat with the baking soda solution.
- In a small bowl, combine the marinade ingredients together. Add the marinade to the meat and massage it into it. Cover and let it marinade in the fridge for an hour to overnight to tenderize.
- Bring a pot of water to a boil and add in the broccoli florets to the water. Let it blanch for 10-20 seconds. Remove the broccoli with a slotted spoon and transfer it to a bowl with ice cold water. Remove broccoli from ice bath and set aside.
- Heat one tablespoon of oil in a wok or nonstick skillet over high heat. Stir fry the beef for 2-3 minutes. Dish it out and set aside
- Heat the remaining oil (1 1/2 tbsp) in the wok over high heat. Add the ginger and cook it until it is aromatic. Add in the beef, broccoli, and the sauce. Stir fry until combined well, about 1-2 minutes.
- As soon as the sauce thickens, serve it with hot rice and enjoy!