Ingredients:

  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) cornstarch
  • 1 tbsp (15ml) vegetable oil
  • 1 tsp (5ml) rice vinegar
  • ½ tsp (2.5ml) ground ginger
  • ⅛ tsp (pinch) black pepper
  • ⅓ cup (80ml) low-sodium soy sauce
  • ¼ cup (60ml) beef broth
  • 2 tbsp (30ml) oyster sauce
  • 1 tbsp (15ml) brown sugar, packed
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5ml) sesame oil
  • ½ tsp (2.5ml) red pepper flakes (optional)
  • 1 tbsp (15ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, peeled and minced
  • 1 head broccoli, cut into florets
  • Sesame seeds, for garnish (optional)
  • Cooked white or brown rice, for serving

Instructions:

  1. In a medium bowl, combine the sliced beef with soy sauce, cornstarch, vegetable oil, rice vinegar, ginger, and pepper. Mix well and let marinate in the refrigerator for at least 30 minutes.
  2. In a small bowl, whisk together the soy sauce, beef broth, oyster sauce, brown sugar, cornstarch, sesame oil, and red pepper flakes (if using). Set aside.
  3. Heat vegetable oil in a wok or large skillet over high heat. Add minced garlic and ginger and stir-fry for about 30 seconds, until fragrant.
  4. Add the broccoli florets to the wok and stir-fry for 2-3 minutes, until they turn bright green and are slightly tender-crisp. Add a splash of water to the wok, cover, and steam for another 1-2 minutes if you prefer softer broccoli.
  5. Push the broccoli to the side of the wok. Add the marinated beef (or plain beef if not marinating) to the center of the wok and stir-fry until browned and cooked through, about 2-3 minutes.
  6. Pour the prepared sauce over the beef and broccoli. Stir-fry until the sauce thickens and coats the beef and broccoli, about 1-2 minutes.
  7. Garnish with sesame seeds (if desired) and serve immediately over cooked rice. Enjoy your beef and broccoli stir fry!