Ingredients:

  • 1 lb flank steak, sliced against the grain into 1/8-inch strips
  • 1 lb broccoli florets, cut into bite-sized pieces
  • 1 tbsp low sodium soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 cup beef broth
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup water

Instructions:

  1. Slice the flank steak into 1/8 inch strips against the grain.
  2. Combine the beef with 1 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, and baking soda. Let it sit for 15 minutes.
  3. In a small bowl, mix the beef broth, oyster sauce, 2 tbsp soy sauce, brown sugar, sesame oil, and 1 tbsp cornstarch.
  4. Heat 1 tbsp oil in a large skillet over high heat until a drop of water flicked onto it sizzles instantly. Add beef in a single layer and cook for 2 minutes without moving it to get a crust.
  5. Flip the strips and cook for 1 more minute, then remove from the pan. The beef should be about 90% cooked at this stage.
  6. Wipe the pan, add 1 tbsp oil, and toss in the broccoli. Add 1/4 cup water and cover with a lid for 2 minutes until the broccoli is bright green and fork tender.
  7. Remove the lid, push the broccoli to the side, and add the garlic and ginger. Stir for 30 seconds until fragrant but not browned.
  8. Give the sauce mixture a quick stir (the starch settles) and pour it into the pan.
  9. Add the beef back in and toss everything together for 1 minute until the sauce is glossy and bubbling.
  10. Remove from heat immediately to prevent the broccoli from overcooking.