Ingredients:

  • 1 lb flank steak, sliced thinly against the grain
  • 1 tsp baking soda
  • 1 tbsp light soy sauce
  • 2 tbsp cornstarch, divided
  • 1 tsp toasted sesame oil
  • 1/3 cup low-sodium beef broth
  • 1/4 cup oyster sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp Chinese Shaoxing wine
  • 1 lb fresh broccoli florets
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil

Instructions:

  1. In a medium bowl, combine sliced beef with baking soda, light soy sauce, 1 tablespoon of cornstarch, and sesame oil. Marinate for 10 minutes to velvet the meat.
  2. In a small bowl, whisk together beef broth, oyster sauce, dark soy sauce, brown sugar, Shaoxing wine, and the remaining 1 tablespoon of cornstarch until smooth.
  3. Heat 2 tablespoons of water in a large skillet or wok over medium-high heat. Add broccoli, cover, and steam for 2 minutes until bright green. Remove broccoli and wipe pan dry.
  4. Heat neutral oil in the same pan over high heat. Add beef in a single layer and sear until browned, about 2 minutes. Add garlic and ginger, sautéing for 30 seconds.
  5. Return broccoli to the pan and pour in the sauce mixture. Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze coating all ingredients.