Ingredients:

  • 5 lbs Flank Steak (or Skirt), sliced thinly against the grain
  • 2 Tbsp Light Soy Sauce (divided)
  • 1 Tbsp Shaoxing Rice Wine (or Dry Sherry)
  • 3 Tbsp Cornflour (Cornstarch) (divided for velveting and slurry)
  • ½ tsp Baking Soda
  • 1 tsp Sesame Oil (pure)
  • 4 Tbsp Neutral Oil (divided for marinade and stir-fry)
  • ¾ cup low sodium Beef Stock
  • 3 Tbsp Oyster Sauce
  • 1 Tbsp Dark Soy Sauce
  • 1 Tbsp Brown Sugar (or Honey)
  • 1 tsp unseasoned Rice Vinegar
  • ½ tsp White Pepper
  • 2 Tbsp Cold Water (for slurry)
  • 5 cups Fresh Broccoli Florets
  • 3 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, grated

Instructions:

  1. Slice the Beef: Slice the flank steak thinly (about ¼ inch or 6mm) across the grain. Partially freezing the beef for 20 minutes makes slicing easier.
  2. Marinate (Velveting): Combine the sliced beef with 1 Tbsp Light Soy Sauce, Shaoxing Rice Wine, 2 Tbsp Cornflour, Baking Soda, Sesame Oil, and 1 Tbsp Neutral Oil. Mix thoroughly until absorbed and set aside for 15 minutes at room temperature.
  3. Prepare the Sauce Base: Whisk together the Beef Stock, Oyster Sauce, Dark Soy Sauce, 1 Tbsp Light Soy Sauce, Brown Sugar, Rice Vinegar, and White Pepper. Set aside.
  4. Prepare the Slurry: Whisk 2 Tbsp cold water and 1 Tbsp cornflour until smooth. Set aside (re-whisk immediately before use).
  5. Blanch the Broccoli: Bring a large pot of salted water to a rolling boil. Drop the broccoli florets in and cook for 60 to 90 seconds until vibrant green and slightly tender (al dente).
  6. Shock and Drain: Immediately drain the broccoli and plunge it into an ice bath to stop the cooking process. Drain thoroughly and set aside.
  7. Sear the Beef (First Batch): Heat 2 Tbsp of neutral oil in a wok or large skillet until smoking hot. Add half of the marinated beef in a single layer.
  8. Cook and Remove: Stir-fry the beef for 60–90 seconds until nicely seared and mostly cooked through. Remove the beef with a slotted spoon and set aside, leaving residual oil in the wok. Repeat with remaining beef, if necessary, using the remaining oil.
  9. Sauté Aromatics: Reduce the heat slightly. Add the minced garlic and grated ginger to the wok. Stir-fry for 30 seconds until fragrant.
  10. Add the Sauce: Pour the prepared Sauce Base into the wok. Bring to a gentle simmer, stirring constantly.
  11. Thicken the Sauce: Re-whisk the Cornflour Slurry and slowly pour it into the simmering sauce while stirring. Cook for 30 seconds until the sauce is glossy and thick.
  12. Combine and Serve: Return the seared beef and the blanched broccoli to the wok. Toss everything quickly for 30–60 seconds to coat evenly and heat through. Serve immediately over steamed rice.