Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tsp baking soda
  • 2 tbsp cornstarch, divided
  • 2 tbsp low-sodium soy sauce, divided
  • 3 tbsp neutral oil, divided
  • 1/2 cup low-sodium beef broth
  • 3 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 lb broccoli florets
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup water

Instructions:

  1. Prepare the beef. Toss the sliced flank steak with 1 tsp baking soda, 1 tbsp cornstarch, and 1 tbsp soy sauce. Note: This starts the tenderization process immediately.
  2. Whisk the sauce. In a small bowl, combine the beef broth, oyster sauce, dark soy sauce, brown sugar, toasted sesame oil, and the remaining 1 tbsp cornstarch.
  3. Steam the broccoli. Heat 1 tbsp oil in the wok over medium high heat. Add the broccoli and 1/4 cup water. Cover and cook for 2 minutes until bright green and crisp tender.
  4. Remove and dry. Take the broccoli out and wipe the wok completely dry. Note: Moisture is the enemy of a good sear.
  5. Sear the beef. Add 2 tbsp oil to the wok and wait until you see a faint wisp of smoke. Add the beef in a single layer.
  6. Develop the crust. Let the beef sit undisturbed for 90 seconds until deeply browned and fragrant.
  7. Add the aromatics. Toss in the garlic and ginger. Stir fry for 30 seconds until the scent of ginger fills the kitchen.
  8. Thicken the glaze. Pour in the sauce mixture. Stir constantly for 1 minute until the liquid bubbles and turns translucent and glossy.
  9. Combine and coat. Return the broccoli to the pan and toss everything together until every floret is draped in sauce.
  10. Final finish. Turn off the heat and give it one last toss. The residual heat will finish the cooking without toughening the meat.