Ingredients:

  • 1 lb flank steak, sliced thin against the grain
  • 1 tbsp low sodium soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp cornstarch
  • 1/4 tsp baking soda
  • 1/2 cup beef broth
  • 1/4 cup oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 lb broccoli florets
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp neutral oil (grapeseed or peanut oil)
  • 1/4 cup water

Instructions:

  1. Slice the flank steak into 5mm strips against the grain. In a bowl, toss the beef with 1 tablespoon soy sauce, Shaoxing wine, 1 teaspoon cornstarch, and baking soda. Marinate for at least 20 minutes at room temperature to velvet the meat.
  2. In a small bowl, whisk together the beef broth, oyster sauce, 2 tablespoons soy sauce, brown sugar, sesame oil, and 1 tablespoon cornstarch to create the stir-fry sauce.
  3. Heat 2 tablespoons of neutral oil in a wok or heavy skillet over high heat until smoking. Add beef in a single layer and sear undisturbed for 2 minutes until deeply browned and slightly charred. Remove beef and set aside.
  4. Add the remaining 1 tablespoon of oil, then toss in the garlic and ginger for 30 seconds until the air smells spicy and fragrant.
  5. Add the broccoli florets and 1/4 cup water. Cover with a lid for 2 minutes until the broccoli is bright green and fork tender.
  6. Pour the sauce mixture into the pan with the broccoli.
  7. Stir constantly for 1 minute until the sauce turns from opaque to a translucent, glossy glaze.
  8. Toss the beef back in for 30 seconds to coat, then serve immediately.