Ingredients:

  • 1 lb flank steak, sliced thin against the grain
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup warm water
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch
  • 1 lb broccoli florets
  • 2 tbsp neutral oil
  • 0.25 cup water

Instructions:

  1. Place the flank steak in the freezer for 20 minutes to firm up, then slice across the grain into 1/8-inch thick strips.
  2. In a medium bowl, toss the sliced beef with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Let marinate for at least 15 minutes.
  3. In a separate small bowl, whisk together the sauce ingredients: 1/2 cup low-sodium soy sauce, 1/3 cup warm water, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, grated ginger, minced garlic, and 1 tablespoon cornstarch.
  4. Heat 1 tablespoon of neutral oil in a large skillet or wok over high heat. Add the beef in a single layer and sear until browned and mahogany-colored, about 2 minutes. Remove beef from the pan and set aside.
  5. Wipe the pan, add the remaining 1 tablespoon of oil, and add broccoli florets. Add 1/4 cup water, cover immediately, and steam for 90 seconds until bright green and crisp-tender.
  6. Remove the lid, return the beef to the pan, and pour the sauce mixture over the ingredients. Stir-fry for 1-2 minutes until the sauce thickens into a glossy glaze.
  7. Garnish with sesame seeds and sliced green onions if desired, and serve immediately.