Ingredients:

  • 1 lb (450g) flank steak or sirloin steak, thinly sliced against the grain
  • 1 tbsp (15ml) soy sauce (low sodium preferred)
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground ginger
  • 1/4 tsp (1.25ml) black pepper
  • 1/2 cup (120ml) beef broth or chicken broth
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 2 tbsp (30ml) brown sugar, packed
  • 2 tbsp (30ml) oyster sauce (optional, but adds depth of flavour)
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for a little kick)
  • 1 tbsp (15ml) vegetable oil or peanut oil
  • 1 head of broccoli, cut into small florets (about 4 cups or 350g)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and minced

Instructions:

  1. In a bowl, combine sliced beef with soy sauce, cornstarch, sesame oil, ginger, and pepper. Toss to coat and let marinate for at least 15 minutes (or up to 30 minutes in the refrigerator).
  2. In a separate bowl, whisk together beef broth, soy sauce, brown sugar, oyster sauce (if using), cornstarch, sesame oil, ginger, garlic, and red pepper flakes (if using). Set aside.
  3. Bring a pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes. Drain immediately and rinse with cold water to stop the cooking process. (This keeps the broccoli vibrant green and tender-crisp. You can skip this if you prefer softer broccoli).
  4. Heat vegetable oil in a large wok or skillet over high heat until smoking hot. Add the marinated beef and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the wok and set aside.
  5. Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant (be careful not to burn the garlic). Add the broccoli florets and stir-fry for 2-3 minutes, until they are tender-crisp.
  6. Pour the prepared sauce over the broccoli in the wok. Bring to a simmer and cook until the sauce has thickened, about 1-2 minutes.
  7. Add the cooked beef back to the wok and toss to coat with the sauce. Cook for another minute, allowing the beef to warm through and absorb the sauce.
  8. Serve immediately over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.