Andrew Chiou from Lucky Danger in Washington D.C shares this beef recipe that’s easy and quick to cook. “By the time I get all of it in, it’s time to start pulling it out,” Chiou says. The light coating of a cornstarch slurry is called velveting, and it helps the this sauce stick to the meat. At Lucky Danger, they blanch and shock the broccoli to keep the vibrant green color, but a quick toss in a hot pan is all it really needs at home.
Photo by: James Smith
Serves 6 to 8
6 tablespoons cornstarch
3 tablespoons flour
¼ teaspoon baking powder
1 teaspoon baking soda
8 ounces beef flank or sirloin, sliced into 2-inch strips
¼ cup canola oil or grapeseed oil
1 cup broccoli florets
1 tablespoon dried garlic, rehydrated in water
¼ cup julienned onions
⅓ cup sugar
¼ cup soy sauce
1 tablespoon oyster sauce
Pinch of MSG
1 teaspoon sesame oil
- In a small bowl, combine cornstarch, flour, baking powder, and baking soda. Add enough water for slurry to become the consistency of hollandaise. Toss beef with half of slurry, setting aside remaining half. set beef aside for at least 30 minutes.
- Heat oil in a wok over medium heat. Fry pieces of beef, making sure to separate them as they go into the pan so they don’t clump together. Almost immediately, use a slotted spoon to remove the beef from the oil. Set aside on a paper towel-lined plate to drain. Remove oil from wok.
- Return wok to high heat. Add broccoli, dried garlic, onions, sugar, soy sauce, oyster sauce, MSG, and sesame oil. Sauté for 1 minute. Add beef back to wok and toss to combine. Add 2 tablespoons of remaining slurry to wok and heat for 30 seconds, tossing frequently.
- Recipe by Andrew Chiou and Tim Ma, Lucky Danger, Washington D.C.