How to Make Restaurant-Style Beef & Broccoli Stir Fry (Thịt Bò Xào Bông Cải Xanh)
For the beef, you have a variety of options. In this recipe, I’m using one New York strip steak. Trim off the excess fat, cut out the gristle, if any, then slice it into thin bite-size pieces, against the grain. You can also use sirloin steak or flank steak. Basically, look for a cut with some marbling of fat because fat is pure flavor. With that said, I would avoid top-round steaks or any other very lean cuts. But if you opt for a low-calorie version, then that might be a good option for you.
First, the beef slices get tenderized with a bit of baking soda, a well-known Asian restaurant hack. People have asked, “Is it safe to eat baking soda?” Just remember baking soda is in a lot of baked goods. So if you’re not dead yet, I think we’re good.
After the beef gets tenderized, it gets a simple marinade of soy sauce then deep-fried in oil. The broccoli gets a quick blanch in hot water. Everything comes together in a wok with a perfectly seasoned dark stir fry sauce. The slurry (thickening agent) is added at the very end. As soon as the sauce thickens, the dish is done. Serve with steamed rice for a complete, bussin’, and satisfying meal.