Classic Beef and Broccoli Stir-Fry

Ingredients

• 1 lb flank steak
• 4 cup broccoli florets
• 4 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 2 tsp cornstarch
• 0,5 cup beef stock
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp sugar

Instructions

1. 1

   Slice 1 lb (450 g) flank steak thinly against the grain, then toss with 1 tbsp soy sauce, 1 tsp cornstarch and 1 tsp sesame oil. Let marinate 15 minutes.

2. 2

   Whisk the sauce: 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1 tsp cornstarch and 1/2 cup beef stock. Set aside.

3. 3

   Blanch 4 cups broccoli florets in salted boiling water for 90 seconds until bright green, then shock in ice water and drain thoroughly.

4. 4

   Heat a wok over high heat until it smokes lightly, then add 2 tbsp vegetable oil and swirl to coat.

5. 5

   Sear the beef in a single layer for 45 seconds, flip, and stir-fry another 30 seconds until the edges caramelize. Remove to a plate.

6. 6

   Add 1 tbsp sesame oil to the wok, then 4 minced garlic cloves and 1 tbsp grated ginger. Sweat 20 seconds until fragrant but not browned.

7. 7

   Return the broccoli to the wok and toss 1 minute to coat in the aromatics.

8. 8

   Pour in the sauce and bring to a rapid simmer, stirring, until it thickens and turns glossy, about 60 seconds.

9. 9

   Return the beef and any resting juices, toss to coat evenly, and finish with a splash of Shaoxing wine to deglaze.

10. 10

    Serve immediately over steamed jasmine rice.