Ingredients:

  • 1 lb (450g) Flank Steak or Sirloin, thinly sliced against the grain
  • 1 Tbsp (15ml) Light Soy Sauce
  • 1 Tbsp (15ml) Dry Sherry or Shaoxing Cooking Wine
  • 1 tsp (5ml) Sesame Oil (for marinade)
  • 1 tsp (5g) Baking Soda
  • 2 Tbsp (18g) Cornstarch (for beef coating)
  • 4 cups (450g) Fresh Broccoli Florets
  • 1 tsp Vegetable Oil (for broccoli)
  • Pinch of Salt (for blanching)
  • 1 cup (240ml) Beef or Chicken Broth (low sodium)
  • 3 Tbsp (45ml) Light Soy Sauce (for sauce)
  • 1 Tbsp (15ml) Dark Soy Sauce
  • 1 Tbsp (15g) Brown Sugar (packed)
  • 1 tsp Sesame Oil (for sauce)
  • 1 tsp Freshly Grated Ginger (for sauce)
  • 2 cloves Garlic, minced (for sauce)
  • 1 Tbsp Cornstarch mixed with 2 Tbsp Cold Water (Slurry)
  • 2 Tbsp Vegetable or Canola Oil (for cooking)
  • 1 Tbsp Fresh Garlic, minced (for aromatics)
  • 1 Tbsp Fresh Ginger, minced (for aromatics)

Instructions:

  1. Slice the flank steak thinly against the grain into strips about 1/8-inch thick.
  2. Marinate: In a bowl, combine beef strips with Light Soy Sauce, Sherry, Sesame Oil, Baking Soda, and Cornstarch. Mix well until the coating is fully incorporated. Set aside for at least 20 minutes.
  3. Mix Sauce: Whisk together Beef Broth, Light Soy Sauce, Dark Soy Sauce, Brown Sugar, Sesame Oil, grated Ginger, and minced Garlic in a separate bowl. Keep the cornstarch slurry aside.
  4. Blanch Broccoli: Briefly blanch the broccoli florets in boiling salted water for 1-2 minutes until bright green and tender-crisp. Immediately plunge into ice water to stop cooking; drain well.
  5. Cook Beef: Heat 1 Tbsp of cooking oil in a large wok over high heat. Add the marinated beef in a single layer (cook in batches if necessary). Sear quickly until browned, about 1 minute per side. Remove beef immediately and set aside.
  6. Sauté Aromatics: Add the remaining 1 Tbsp of oil to the wok. Add the fresh minced garlic and ginger. Stir-fry rapidly for 30 seconds until fragrant.
  7. Deglaze & Simmer: Pour in the prepared Stir-Fry Sauce mixture. Bring to a gentle simmer, scraping up any browned bits from the bottom of the wok.
  8. Thicken Sauce: Whisk the cornstarch slurry one last time and pour it slowly into the simmering sauce while stirring continuously until the sauce thickens and becomes glossy.
  9. Combine: Return the cooked beef and the blanched broccoli to the wok. Toss everything quickly to coat evenly in the sauce, ensuring the beef finishes cooking (about 1 minute).
  10. Serve Immediately piping hot over steamed rice.