Ingredients:

  • 1 lb (450g) Flank Steak or Sirloin, thinly sliced against the grain
  • 1 Tbsp Soy Sauce (or Tamari)
  • 1 tsp Cornstarch (or Arrowroot Powder)
  • 1 tsp Sesame Oil
  • Pinch of freshly ground Black Pepper
  • 2 large heads of Broccoli (stems used for spiralizing)
  • 1 Tbsp High-Heat Oil (e.g., Avocado or Grapeseed)
  • 1 large clove Garlic, minced
  • 1 inch (2.5 cm) piece Fresh Ginger, grated
  • ½ cup Beef Broth (low sodium preferred)
  • ¼ cup Soy Sauce (or Tamari)
  • 2 Tbsp Oyster Sauce (or vegetarian mushroom sauce)
  • 1 Tbsp Brown Sugar (packed)
  • 1 tsp Rice Vinegar
  • ½ tsp Sriracha or Chili Garlic Sauce (optional)
  • 1 Tbsp Cornstarch mixed with 2 Tbsp Cold Water (Slurry)
  • 1 Tbsp Toasted Sesame Seeds (for garnish)
  • 2 Scallions (Green Onions), thinly sliced diagonally (for garnish)

Instructions:

  1. Prepare the Beef: Slice the flank steak thinly. In a medium bowl, combine the beef with all Marinade ingredients (Soy Sauce, Cornstarch, Sesame Oil, Pepper). Mix well and set aside for at least 15 minutes.
  2. Prep the Broccoli Ribbons: Trim the tough outer layer off the broccoli stalks. Use the spiralizer to create 'noodles' from the stems. Chop the remaining florets into bite-sized pieces. Keep stems and florets separate.
  3. Mix the Sauce: In a small bowl, whisk together all Shanghai Sauce ingredients except the cornstarch slurry. Set aside.
  4. Sear the Beef: Heat the wok/skillet over high heat until smoking. Add half the high-heat oil. Sear the beef in a single layer for 60–90 seconds per side until nicely browned. Remove the beef immediately and set aside.
  5. Sauté Aromatics: Add the remaining oil to the wok. Add the minced garlic and grated ginger. Stir-fry rapidly for about 30 seconds until fragrant.
  6. Cook the Broccoli: Add the separated broccoli florets first, stir-frying for 1 minute. Then, add the spiralized broccoli ribbons. Stir-fry vigorously for 2–3 minutes until the ribbons are bright green and just tender-crisp.
  7. Combine and Thicken: Pour the prepared Shanghai Sauce mixture over the vegetables. Bring the sauce to a quick simmer. Whisk the cornstarch slurry once more and slowly pour it into the simmering sauce while stirring constantly until the sauce thickens and becomes glossy.
  8. Finish the Dish: Return the seared beef to the wok. Toss everything together quickly for 30 seconds just to coat the beef and heat through. Do not overcook at this stage.
  9. Serve: Immediately transfer to bowls. Garnish generously with toasted sesame seeds and sliced scallions.