Beef and broccoli is a classic, but this version leans into the richer, darker side of stir-fry. Broccolini keeps it tender and quick-cooking, and a small hit of cornstarch slurry at the end makes everything clingy and glossy in the best way. Scallions tossed in at the very end bring a fresh pop to finish it off.
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For the beef
1lb flank steak or sirloin, thinly sliced against the grain
Start by marinating the beef. In a bowl, combine 1 lb of thinly sliced flank steak or sirloin with 1 tablespoon of dark soy sauce, 1.5 teapoons of cornstarch, 1 teaspoon of sesame oil, and 1/4 teaspoon of baking soda. Toss until everything’s well coated, then set it aside to rest while you prep the rest.
Trim the ends from 2 to 3 bunches of broccolini. If the stems are thick, slice them in half lengthwise so they cook evenly.
Bring a pot of salted water to a boil. Drop in the broccolini and blanch it for 1 minute, just enough to soften the stalks slightly. Drain and set aside — it’ll finish in the stir-fry.
Mince 4 cloves of garlic and cut 3 scallions into 1-inch pieces. For the sauce, mix together 1/4 cup of hoisin or oyster sauce, 2 tablespoons of dark soy, 1 tablespoon of rice vinegar, and 1 tablespoon of sugar or honey. In a separate bowl, combine 2 tablespoons of cornstarch with 1 tablespoon of cold water and set that aside — that’s your slurry for thickening the sauce at the end.
Heat 2 tablespoons of neutral oil in a large wok or skillet over high heat. Add the beef and spread it out in a single layer. Let it sear for 30 seconds without touching it, then stir-fry for another 1 to 2 minutes until mostly browned.
Add the minced garlic directly to the beef and stir for about 10 to 15 seconds, just until it smells nice and fragrant. Then take the sauce and pour it around the sides of the wok — this lets it sizzle and reduce slightly before it hits the meat. Give it a quick toss, then add the broccolini right into the wok. Stir everything together for about a minute.
Now grab the cornstarch slurry and drizzle it in 1 teaspoon at a time, stirring as you go. Stop when the sauce looks thick enough to coat everything but still flows nicely. You might not need the whole mixture.
Finish by tossing in the chopped scallions, stir for another 10 seconds, and serve hot!
