Chinese Beef and Broccoli

Enjoy takeout-style Chinese Beef and Broccoli at home with tender beef and crisp-tender broccoli in a silky brown sauce.

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Slice the beef thinly against the grain into 3–4 mm (1/8–1/4 inch) strips. Toss with cornstarch, soy sauce, sesame oil, and neutral oil. Let rest for 10 minutes.
Trim and cut broccoli into florets and slice stems. Blanch in boiling salted water for 1 minute, then transfer to an ice bath.
Whisk together low-sodium soy sauce, beef stock, oyster sauce, light brown sugar, and rice vinegar in a bowl. Mix cornstarch with cold water to create a slurry.
Heat neutral oil in a wok over high heat. Sear half the beef in a single layer, about 1–1.5 minutes, then transfer to a plate.
Reduce heat to medium-high, add more oil if needed, and sauté garlic and ginger for 20–30 seconds. Pour in prepared sauce and simmer for 1–2 minutes.
Stir in the cornstarch slurry, cook for 30–60 seconds until thickened. Add blanched broccoli and seared beef back, toss until heated through.
Remove from heat, serve immediately over steamed rice or noodles.

For a gluten-free version, use tamari instead of soy sauce.