Ingredients:

  • 1 lb flank steak, sliced thinly against the grain
  • 1 lb broccoli florets, cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, sliced
  • 1/4 cup soy sauce (mix of light and dark)
  • 3 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1/2 cup low-sodium beef broth
  • 1 tablespoon cornstarch (for marinade)
  • 1 tablespoon cornstarch (for sauce)
  • 1 tablespoon Shaoxing wine
  • 1/4 teaspoon baking soda
  • 2 tablespoons vegetable oil for stir-frying

Instructions:

  1. In a medium bowl, toss the sliced beef with 1 tablespoon cornstarch, 1 tablespoon Shaoxing wine, and 1/4 teaspoon baking soda. Let marinate for 15 minutes to tenderize (velveting).
  2. In a separate small bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, beef broth, and the remaining 1 tablespoon of cornstarch to create the stir-fry sauce.
  3. Bring a pot of water to a boil. Steam the 1 lb of broccoli for 2 minutes until vibrant green but still snappy. Drain and set aside.
  4. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the beef in a single layer and sear until browned and 80% cooked through. Remove beef and set aside.
  5. Add the remaining tablespoon of oil to the pan. Sauté the 3 minced garlic cloves and 1 tablespoon grated ginger for 30 seconds until fragrant.
  6. Whisk the sauce mixture again and pour it into the pan. Stir constantly until the sauce bubbles and thickens into a glossy glaze.
  7. Return the beef and blanched broccoli to the pan. Toss quickly to coat every piece in the sauce. Toss everything constantly for 1 to 2 minutes until the sauce bubbles and turns glossy. Garnish with the sliced green onions and serve immediately.