Instructions
10 steps · tick them off as you cookSlice 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.
15 minutesWhisk 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.
Blanch 4 cups broccoli florets in salted boiling water for 90 seconds until bright green, then shock in ice water and drain thoroughly.
Heat a wok over high heat until it smokes lightly, then add 2 tbsp vegetable oil and swirl to coat.
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.
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.
Return the broccoli to the wok and toss 1 minute to coat in the aromatics.
1 minutePour in the sauce and bring to a rapid simmer, stirring, until it thickens and turns glossy, about 60 seconds.
Return the beef and any resting juices, toss to coat evenly, and finish with a splash of Shaoxing wine to deglaze.
Serve immediately over steamed jasmine rice.
Chef's tip
Freeze the flank steak for 20 minutes before slicing — the firm texture allows paper-thin cuts against the grain that stay velvety after searing.
Suggested pairing
Serve with steamed jasmine rice and a chilled Riesling or a pot of jasmine tea.
About this recipe
Silky slices of flank steak and crisp-tender broccoli glazed in a glossy, garlicky soy-ginger sauce with the unmistakable savour of a proper wok-fired dinner.
ChineseEasyquickweeknighthigh-proteinumami
