Ingredients:

  • 1 lb Flank Steak or Sirloin, thinly sliced against the grain
  • 1 Tbsp Light Soy Sauce (for marinade)
  • 1 tsp Cornstarch (for marinade)
  • 1 tsp Toasted Sesame Oil (for marinade)
  • 1/2 tsp White Pepper (for marinade)
  • 1/2 cup Beef Broth
  • 1/4 cup Low Sodium Soy Sauce (for sauce)
  • 2 Tbsp Oyster Sauce (or vegetarian mushroom sauce)
  • 1 Tbsp packed Brown Sugar
  • 1 Tbsp Rice Vinegar
  • 1 tsp Cornstarch (for thickening sauce)
  • 2 Tbsp Neutral High-Heat Oil (e.g., Canola or Peanut)
  • 1 large head of Broccoli (about 4 cups florets)
  • 1 Tbsp Fresh Ginger, minced
  • 3 cloves Garlic, minced
  • 1 small Red Bell Pepper, thinly sliced (optional)
  • Toasted Sesame Seeds (for garnish)
  • Sliced Spring Onions (for garnish)

Instructions:

  1. Prep the Beef: Slice the beef thinly against the grain. In a medium bowl, toss the beef with 1 Tbsp Soy Sauce, 1 tsp Cornstarch, 1 tsp Sesame Oil, and 1/2 tsp White Pepper until evenly coated. Set aside.
  2. Mix the Sauce: In a small bowl, whisk together the Beef Broth, 1/4 cup Soy Sauce, Oyster Sauce, Brown Sugar, Rice Vinegar, and 1 tsp Cornstarch until the cornstarch is fully dissolved. Set aside.
  3. Blanch the Broccoli: Bring a small pot of water to a boil. Add the broccoli florets and cook for exactly 60 seconds. Immediately drain and plunge into ice water to stop cooking and maintain bright color. Drain very well.
  4. Sear the Beef: Heat 1 Tbsp of high-heat oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer (work in batches if necessary). Cook quickly, stirring constantly, for 1–2 minutes until browned. Remove beef immediately and set aside.
  5. Sauté Aromatics & Veggies: Add the remaining 1 Tbsp of oil to the wok. Toss in the minced ginger and garlic; cook for 15 seconds until fragrant. Add the blanched broccoli and red bell pepper (if using). Stir-fry vigorously for 1–2 minutes until heated through.
  6. Combine and Thicken: Return the seared beef to the wok. Give the sauce mixture a quick re-whisk and pour it evenly over the beef and vegetables.
  7. Finish: Cook, stirring continuously, for 30–60 seconds. The sauce will bubble rapidly and thicken to a glossy coating. Remove from heat immediately once thickened.
  8. Serve: Garnish generously with toasted sesame seeds and sliced spring onions. Serve piping hot, preferably over steamed rice.