Скачать или смотреть The Secret to Tender Beef & Broccoli — Better Than Your Favorite Takeout

Why settle for soggy takeout when you can make this at home — faster, fresher, and so much more tender?

This Beef & Broccolini Stir-Fry is all about two things: prep and technique. The prep is simple, but it matters. Everything’s ready to go before the wok hits the heat, because once you start cooking, this moves fast. The technique? It’s called velveting, and it’s the same method good Asian restaurants use to keep beef melt-in-your-mouth tender. All it takes is soy sauce, cornstarch, sesame oil, and a pinch of baking soda. That baking soda is the real magic — it changes the pH on the surface of the meat so the fibers stay relaxed instead of seizing up. Massage it into the meat, let it rest for 15 minutes, and you’ll see the difference.

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We’re also swapping regular broccoli for broccolini here. The stems are slimmer, so they cook evenly without overdoing the tops. The flavor’s milder, which means the sauce and beef shine through, and those long stems with florets still attached look like something you’d get in a restaurant.

From there, it’s all about high heat and quick moves — searing the beef just enough to brown, waking up the garlic, letting the sauce sizzle against the hot wok, and tossing in the broccolini so it gets coated without losing its bite. A little cornstarch slurry thickens the sauce so it clings to every bite, and toasted sesame seeds at the end give you that nutty aroma and a touch of crunch. Serve it over steamed rice and you’ve got a weeknight dinner that’s better than takeout — in just about 30 minutes.


Printable Recipe: https://www.thefooddee.ca/post/better...

Recipe:
1 lb flank steak or sirloin, thinly sliced against the grain
1 tbsp dark soy sauce
1½ tsp cornstarch
1 tsp sesame oil
¼ tsp baking soda

2–3 bunches broccolini, ends trimmed, stems cut into 1-inch pieces (florets kept intact)
4 cloves garlic, minced
3 scallions, cut into 1-inch pieces
2 tbsp neutral oil (canola or grapeseed)
Toasted sesame seeds, for garnish

Sauce:
¼ cup hoisin or oyster sauce
2 tbsp dark soy sauce
1 tbsp rice vinegar
1 tbsp sugar or honey

Slurry:
2 tbsp cornstarch + 1 tbsp cold water

Instructions:

Combine beef, dark soy sauce, cornstarch, sesame oil, and baking soda. Work it into the meat well, then rest 15 minutes.

Blanch broccolini in boiling salted water for 1 minute, drain, and set aside.

Mix sauce ingredients in a bowl. In another bowl, combine slurry and set aside.

Heat oil in a wok over high heat. Add beef, spread out, sear 30 seconds, then stir-fry 1–2 minutes until mostly browned.

Add garlic, stir 10 seconds. Pour sauce around sides of wok, toss to coat beef.

Add broccolini, stir 1 minute.

Drizzle in slurry a little at a time until sauce thickens and coats everything.

Add scallions, stir 10 seconds. Garnish with toasted sesame seeds and serve over rice.

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