What cut of beef works best?
Flank steak is ideal -- slice it thinly across the grain, which shortens the muscle fibers and makes it tender. Skirt steak and sirloin also work. Avoid anything too lean.
Chinese · dinner
Beef and Broccoli: Velveted Beef, Oyster Sauce, Charred Broccoli
#beef#broccoli#chef:mei#chinese#dinner
30m
Total time
4
Servings
380
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
4
Meat
- 500 g flank steak
Produce
- 400 g broccoli
- 3 cloves garlic
- 15 g ginger
Pantry
- 15 g cornstarch for velveting
- 2 g baking soda
- 20 ml Shaoxing rice wine
- 10 g cornstarch for sauce
- 5 g sugar
- 10 ml sesame oil
- 45 ml neutral oil
Sauce
- 15 ml light soy sauce for velveting
- 45 ml oyster sauce
- 10 ml dark soy sauce
THE METHOD.
tap to check off
0/7 done
FAQ · Things people ask
About this recipe.
Can I skip the velveting?
Yes, but the beef will be noticeably tougher. If skipping, slice the beef even thinner and cook it very briefly -- 60 to 90 seconds maximum.
Why blanch the broccoli first?
Broccoli takes longer to cook through than beef does at wok temperature. Blanching for 90 seconds ensures it is cooked through before the sauce goes in, so you are not trying to cook two things at different speeds in the same pan.
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