Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 4 cups broccoli florets, bite-sized
  • 2 tbsp vegetable oil

Instructions:

  1. Toss the sliced beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp oil. Let it sit for 5-10 minutes to velvet the meat.
  2. Heat 1 tbsp of vegetable oil in a wok until shimmering. Sear the beef in a single layer for 1-2 minutes until mahogany-colored and crisp. Remove beef immediately and set aside.
  3. Add another 1 tbsp of oil to the pan. Add broccoli florets and a splash of water, stir-frying for 2-3 minutes until bright green and tender-crunchy.
  4. Pour in the whisked sauce mixture (beef broth, soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, garlic, and ginger). Stir for 1 minute until thickened into a glossy glaze. Return the beef to the pan and toss for 30 seconds to coat.