Ingredients:

  • 450 g (1 lb) Flank Steak or Skirt Steak, thinly sliced against the grain
  • 1 Tbsp (15 ml) Low-Sodium Soy Sauce (for marinade)
  • 1 tsp (5 g) Baking Soda
  • 1 Tbsp (15 ml) Neutral Oil (for marinade)
  • 1 Tbsp (8 g) Cornstarch (or rice flour, for marinade)
  • Pinch of freshly ground Black Pepper
  • 450 g (1 lb) Fresh Broccoli Florets (cut into bite-sized pieces)
  • 1 Tbsp (15 ml) Neutral Oil (for searing broccoli)
  • 1/2 cup (120 ml) Beef Stock (low sodium preferred)
  • 1/4 cup (60 ml) Low-Sodium Soy Sauce (for sauce)
  • 2 Tbsp (30 ml) Dark Soy Sauce
  • 2 Tbsp (30 ml) Oyster Sauce
  • 1 Tbsp (15 ml) Honey or Brown Sugar
  • 1 tsp (5 ml) Sesame Oil (to finish)
  • 1/2 tsp (3 g) White Pepper
  • 2 Tbsp (30 ml) Neutral Oil (for frying aromatics)
  • 4 cloves Garlic, minced
  • 1 inch (2.5 cm) piece Ginger, grated or finely minced
  • 1 Tbsp (8 g) Cornstarch mixed with 2 Tbsp (30 ml) Cold Water (for slurry)

Instructions:

  1. Slice the flank steak thinly against the grain. In a large bowl, combine the sliced beef with the 1 Tbsp soy sauce, baking soda, 1 Tbsp oil, cornstarch, and pepper. Mix thoroughly and allow the beef to rest at room temperature for at least 20 minutes (the velveting process).
  2. Prepare the broccoli: Bring a small pot of salted water to a boil. Drop the broccoli in for 60–90 seconds (until bright green but still firm). Immediately drain and plunge into an ice bath to stop the cooking and maintain color. Drain well.
  3. Prepare the sauce: Whisk together the Beef Stock, 1/4 cup low-sodium soy sauce, dark soy sauce, oyster sauce, honey, and white pepper in a small bowl. Prepare the cornstarch slurry separately.
  4. Sear the Beef (First Pass): Heat the wok over high heat until smoking. Add 1 Tbsp of neutral oil. Working quickly and in batches (if necessary), add the beef and sear for 60–90 seconds per side until lightly browned but still slightly undercooked. Immediately transfer the seared beef to a clean plate.
  5. Sauté Aromatics: Add the remaining 2 Tbsp of neutral oil to the hot wok. Reduce the heat slightly (to medium-high) and add the minced garlic and ginger. Sauté for 30–45 seconds until fragrant.
  6. Add Broccoli: Toss the blanched broccoli into the wok. Sauté for 1 minute to heat through and coat with aromatics.
  7. Add Sauce and Thicken: Pour the prepared sauce over the broccoli and bring the mixture to a rapid simmer. Stir the cornstarch slurry again, then pour it into the simmering sauce while stirring continuously until the sauce thickens immediately, becoming glossy and opaque.
  8. Final Assembly: Return the seared beef and any accumulated juices to the wok. Toss quickly (about 30 seconds) until the beef is fully coated in the sauce and heated through (do not overcook). Turn off the heat and stir in the 1 tsp of sesame oil just before serving.