- Slice the beef into ½ cm-thick slices. Place the beef slices in a bowl. Add the bicarbonate of soda and toss to coat. Let sit 30 minutes. This technique is called velveting – it tenderises the beef, giving it the soft, velvety texture you find in many Chinese restaurant stir-fry dishes.
- While the beef is velveting, make the sauce: place the corn flour in a bowl. Add the water and mix until smooth. Add the remaining sauce ingredients and whisk to combine. Set aside.
- Use the remaining velveting time to blanch the broccoli florets: bring a pot of water to the boil. Add the broccoli. When the water comes back up to a boil, cook for 1 minute then drain. The residual heat will continue to cook the broccoli while it sits in the sieve.
- Rinse the beef and pat dry with kitchen towel. You’ll notice that it’s now a vibrant reddish colour – don’t be alarmed, this should happen.
- Now it’s time to get stir-frying. Heat a splash of vegetable oil in a large non-stick frying pan or wok over high heat.
- Add the beef and spread out in a single layer. Leave it undisturbed for 1 minute, to get some browning, then stir-fry until no longer pink.
- Give the sauce a quick whisk to re-incorporate the corn flour. Add the sauce and water and stir to combine.
- When the sauce starts bubbling, add the drained broccoli and stir to coat. Simmer for 1 minute, or until the sauce is thickened. Taste and season with salt, if necessary.
- Remove the pan from the heat. Serve with steamed rice or, for a low carb option, try cauliflower rice.