Ingredients:

  • For the Beef & Marinade:
  • 1 lb flank or skirt steak, trimmed (454 g)
  • 1 tbsp light soy sauce (15 ml)
  • 1 tsp Shaoxing wine or dry sherry (5 ml) — optional
  • 1 tsp cornstarch (4 g)
  • 1/4 tsp baking soda (optional, tenderizer) — use only if desired (1 g)
  • Pinch of black pepper
  • For the Sauce:
  • 3 tbsp light soy sauce (45 ml)
  • 1 tbsp oyster sauce (15 ml) — or 1 tbsp hoisin for sweeter profile
  • 2 tsp rice vinegar (10 ml)
  • 1 tsp brown sugar (or honey) (4 g)
  • 1/4 cup low-sodium beef or chicken broth (60 ml) — or water
  • 1 tsp cornstarch mixed with 2 tsp water (for slurry) (4 g + 10 ml)
  • For the Stir-Fry:
  • 2 tbsp neutral oil with high smoke point (e.g., vegetable, peanut, or grapeseed) (30 ml)
  • 3 cloves garlic, thinly sliced or minced (9 g)
  • 1 tbsp fresh ginger, finely minced (15 g)
  • 1 medium red bell pepper, thinly sliced (about 150 g)
  • 1 small yellow onion, thinly sliced (about 100 g)
  • 2 cups broccoli florets (about 150–170 g)
  • 3 scallions, cut into 1–2 inch pieces (30 g)
  • Optional: 1 small carrot, julienned (50 g) or snow peas (50–75 g)
  • For Finishing & Garnish:
  • 1 tsp toasted sesame oil (5 ml)
  • 1–2 tsp toasted sesame seeds (optional)
  • Fresh cilantro or extra scallions, chopped (optional)

Instructions:

  1. Slice and marinate the beef: slice beef thinly across the grain (about 1/8–1/4 inch / 3–6 mm); optionally partially freeze 20–30 minutes to ease slicing. Combine 1 tbsp soy, 1 tsp Shaoxing (if using), 1 tsp cornstarch, baking soda (if using), and a pinch of pepper; toss beef to coat and marinate 15–20 minutes (or up to 1 hour).
  2. Make the sauce: whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce (or hoisin), 2 tsp rice vinegar, 1 tsp brown sugar (or honey), and 1/4 cup broth (or water). Mix cornstarch slurry (1 tsp cornstarch + 2 tsp water) separately and set both aside.
  3. Prep vegetables and aromatics: cut broccoli, bell pepper, onion, carrot (if using) and scallions into even, bite-sized pieces so they cook uniformly. Mince or slice garlic and ginger and keep aromatics ready.
  4. Heat the pan and flash-fry the beef: heat a wok or large skillet over high heat until it begins to smoke lightly and add 1 tbsp oil. In batches to avoid overcrowding, sear marinated beef 30–60 seconds per side until just browned with caramelized edges but not fully cooked through. Remove beef to a plate and keep warm.
  5. Stir-fry the vegetables: add remaining 1 tbsp oil to the hot pan, then add garlic and ginger and stir 10–15 seconds until fragrant. Add harder vegetables (broccoli, carrots) and stir-fry 1–2 minutes, then add bell pepper and onion and stir-fry another 1–2 minutes until vegetables are bright and crisp-tender.
  6. Combine and finish: return beef and any juices to the wok. Pour in the prepared sauce and bring to a simmer, stirring. Add cornstarch slurry slowly while stirring until the sauce thickens to a glossy coating (about 30–60 seconds). Stir in scallions and 1 tsp toasted sesame oil; toss to combine. Cook just until beef reaches desired doneness (thin slices typically medium-rare to medium).
  7. Serve: taste and adjust seasoning with extra soy or vinegar if needed. Transfer to a warmed serving platter, sprinkle with sesame seeds and chopped cilantro or scallions if desired, and serve immediately with steamed rice or noodles.