Ingredients:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1 tsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 tbsp neutral oil
  • 4 cups broccoli florets
  • 1/4 cup water
  • 2 scallions, thinly sliced

Instructions:

  1. Slice the beef into thin strips perpendicular to the muscle fibers. Whisk together the marinade ingredients (soy sauce, cornstarch, and sesame oil) and toss with the beef; let it sit for 10 minutes.
  2. In a separate small bowl, whisk all sauce ingredients (beef broth, soy sauce, brown sugar, oyster sauce, ginger, garlic, and cornstarch) until the sugar and cornstarch are fully dissolved.
  3. Heat 1 tbsp of neutral oil in a large skillet or wok over high heat until shimmering. Add beef in a single layer, searing for 1-2 minutes until browned and mahogany-colored. Remove beef to a plate and set aside.
  4. Add the remaining 1 tbsp of oil to the pan. Toss in the broccoli florets and stir-fry for 2 minutes.
  5. Pour in 1/4 cup of water and cover with a lid for 60-90 seconds until broccoli is vibrant green and water has evaporated.
  6. Return the seared beef and any accumulated juices to the pan with the broccoli.
  7. Give the sauce a final whisk and pour it over the mixture. Stir constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze.
  8. Garnish with thinly sliced scallions and serve immediately.