Tender beef and broccoli in a sweet and tangy sauce—dinner is served!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
In medium bowl, whisk 1 tablespoon water, soy sauce, cornstarch, and baking soda until combined.
Use chef’s knife to cut steak into ¼-inch-thick slices (see photos below). Add sliced beef to bowl with soy sauce mixture. Wash your hands. Use rubber spatula to stir to coat. Let beef sit for 15 minutes.
Use chef’s knife to cut steak with grain (long lines running length of steak) into 3 or 4 strips (each about 2 inches wide).
Cut each strip across grain into thin slices, about ¼ inch thick.
While beef sits, in second medium bowl, whisk hoisin sauce, chili-garlic sauce, and remaining ¼ cup water until combined.
When beef is ready, heat oil in 12-inch nonstick skillet over medium-high heat for 1 minute (oil should be hot but not smoking). Use rubber spatula to carefully add beef to skillet and spread it into even layer. Cook, stirring occasionally, until beef is lightly browned on both sides, 2 to 4 minutes. Turn off heat and use clean rubber spatula to transfer beef to large plate.