Ingredients:

  • 1 lb flank steak, sliced thin against the grain
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 0.25 tsp baking soda
  • 0.33 cup oyster sauce
  • 0.5 cup low-sodium beef broth
  • 2 tbsp brown sugar
  • 1 tsp dark soy sauce
  • 1 tbsp fresh ginger, grated
  • 3 cloves fresh garlic, minced
  • 1 lb broccoli, cut into bite-sized florets
  • 3 tbsp neutral oil
  • 0.25 cup water

Instructions:

  1. Slice the flank steak against the grain into thin ribbons. In a bowl, combine the beef with cornstarch, 1 tablespoon soy sauce, sesame oil, and baking soda. Toss until evenly coated and let marinate for 10-15 minutes to velvet the meat.
  2. In a small mixing bowl, whisk together the oyster sauce, beef broth, brown sugar, dark soy sauce, grated ginger, and minced garlic until smooth.
  3. Heat 2 tablespoons of neutral oil in a heavy-bottomed skillet or wok over high heat until shimmering. Add the beef in a single layer and sear until browned and crisp on the edges, about 90 seconds per side.
  4. Wipe the pan if necessary, then add the remaining 1 tablespoon of oil. Add the broccoli florets and stir-fry for 1 minute. Pour in the 1/4 cup of water, cover immediately, and steam for 2 minutes until the broccoli is bright green and tender-crisp.
  5. Remove the lid and allow any excess water to evaporate. Return the beef to the pan and pour the prepared sauce over the ingredients. Toss constantly for 1-2 minutes until the sauce thickens into a high-gloss mahogany glaze that coats the beef and broccoli.