Ingredients:

  • 1 lb flank steak, sliced thin against the grain
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 cup low-sodium beef broth
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1 large head of broccoli, cut into bite-sized florets (approx. 5 cups)
  • 2 tbsp vegetable oil
  • 1/4 cup water

Instructions:

  1. Slice the flank steak into 1/8-inch thick strips against the grain. In a medium bowl, toss the beef with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Let it sit for 5 minutes.
  2. In a separate small bowl, whisk together the beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, grated ginger, and minced garlic to create the sauce.
  3. Heat a large wok or 12-inch skillet over medium-high heat with 1 tablespoon of vegetable oil. Add the beef in a single layer and sear until browned, about 2 minutes. Remove beef from the pan and set aside.
  4. Add the remaining 1 tablespoon of oil and the broccoli florets to the pan. Pour in 1/4 cup of water and immediately cover with a lid. Steam for 2 minutes until the broccoli is bright green and slightly softened.
  5. Remove the lid and return the beef to the pan. Pour the sauce mixture over the ingredients. Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the beef and broccoli.