Ingredients:

  • 1 lb (450g) Flank Steak, thinly sliced against the grain
  • 1 tbsp Cornstarch
  • 1 tbsp Soy Sauce (low sodium)
  • 1 tsp Toasted Sesame Oil
  • 1/2 cup Beef Broth (low sodium)
  • 1/4 cup Oyster Sauce
  • 2 tbsp Soy Sauce
  • 1 tbsp Brown Sugar
  • 1 tsp Fresh Ginger, grated
  • 3 cloves Garlic, minced
  • 1 tbsp Cornstarch
  • 1 lb (450g) Broccoli florets, cut into bite-sized pieces
  • 2 tbsp Vegetable Oil, divided
  • 2 Green Onions, sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Marinate the beef. Toss the 1 lb thinly sliced flank steak with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil in a medium bowl. Let this sit for at least 10 minutes to tenderize the fibers.
  2. Whisk the sauce. In a separate bowl, combine 1/2 cup beef broth, 1/4 cup oyster sauce, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp ginger, 3 minced garlic cloves, and 1 tbsp cornstarch.
  3. Heat the pan. Add 1 tbsp vegetable oil to a large skillet over high heat until it starts to shimmer and slightly smoke.
  4. Sear the beef. Add the beef in a single layer (work in batches if needed). Cook for 2 minutes until deeply browned and crispy on the edges.
  5. Remove beef. Transfer the beef to a plate and set aside. We do this so the beef doesn't overcook while we handle the vegetables.
  6. Cook the broccoli. Add the remaining 1 tbsp oil to the same pan, then add 1 lb broccoli florets and a tiny splash of water. Cover for 2 minutes until the broccoli is vibrant green and tender crisp.
  7. Combine ingredients. Return the beef and any accumulated juices back into the skillet with the broccoli.
  8. Thicken the sauce. Give the sauce mixture a final stir (cornstarch settles at the bottom!) and pour it into the pan.
  9. Glaze everything. Toss constantly for 1-2 minutes until the sauce bubbles and turns into a thick, glossy glaze.
  10. Garnish and serve. Remove from heat and top with sliced green onions and toasted sesame seeds.