Beef and Broccoli

1. Mix the sauce. In a bowl, whisk together broth, soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Set aside.
2. Velvet-style beef. In a separate bowl, toss the sliced steak with cornstarch, soy sauce, oil, and baking soda (if using). Let it sit 10 minutes (or while you prep everything else). If using baking soda, do not let it sit longer than 20 to 30 minutes so the flavor stays clean.
3. Get your station ready. Before the beef hits the pan, have the sauce mixed and the slurry stirred up. This cooks fast and keeps the kitchen out of the stress zone.
4. Steam the broccoli in the pan. Heat 1 tablespoon oil in a large skillet over medium-high. Add broccoli and 1/4 cup water, then cover. Steam 2 to 3 minutes until bright green and just barely tender. Uncover and cook 30 seconds until the pan is mostly dry. Transfer broccoli to a plate.
5. Sear the beef fast. Add remaining 1 tablespoon oil to the hot skillet. Add beef in a single layer (cook in two batches if needed). Sear 1 to 2 minutes without moving, then toss and cook 30 to 90 seconds more until browned and just barely pink in spots. Transfer to the plate with broccoli.
6. Thicken the sauce. Reduce heat to medium. Pour in the sauce and bring to a simmer. If your stove runs hot, keep it at a gentle bubble so the garlic and ginger do not scorch. Stir the cornstarch slurry (it settles fast) and pour it in while whisking. Simmer 30 to 60 seconds until glossy and thick enough to coat a spoon.
7. Finish and serve. Return beef and broccoli to the skillet and toss 1 to 2 minutes until coated and heated through. Taste and adjust. A splash of vinegar for brightness, a pinch of sugar for balance, or a spoon of broth to loosen. With soy and oyster sauce, you probably will not need extra salt, so taste before adding anything. Top with scallions and sesame seeds if you are feeling fancy.

Matt’s tiny trick: If your beef is crowding the pan, do not force it. Crowding equals steaming, and steaming equals sadness. Cook in batches and you get those crisp edges.