Ingredients:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1 tsp baking soda
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1/2 cup beef broth
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 lb broccoli florets, cut into bite-sized pieces
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 scallions, sliced

Instructions:

  1. Combine sliced beef with baking soda, 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp vegetable oil. Let marinate briefly.
  2. Heat 1 tbsp of neutral oil in a wok over high heat until shimmering. Add marinated beef in a single layer and sear undisturbed for 1-2 minutes until a mahogany crust forms, then toss for another minute until just cooked through. Remove beef from pan and set aside.
  3. Add another tablespoon of oil to the pan. Toss in broccoli florets and a splash of water. Cover with a lid for 60 seconds to steam. Remove lid and stir-fry on high heat until water evaporates and broccoli is bright green and crisp-tender.
  4. Push broccoli to the sides of the pan. Add minced garlic and grated ginger to the center; sauté for 30 seconds.
  5. Pour in the mixture of beef broth, oyster sauce, 2 tbsp soy sauce, brown sugar, sesame oil, and 1 tsp cornstarch. Stir constantly as the sauce bubbles and thickens into a glossy glaze.
  6. Return the beef to the pan and toss rapidly to coat every piece in the glaze. Garnish with sliced scallions.