Classic Beef and Broccoli with Ginger-Garlic Sauce

Ingredients

• 1 lb flank steak
• 4 cup broccoli florets
• 3 tbsp low-sodium soy sauce
• 3 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 80 ml beef stock
• 2 tsp cornstarch
• 1 tbsp fresh ginger, grated
• 4 unit garlic cloves, minced
• 1 tbsp brown sugar
• 3 tbsp peanut oil
• 1 tsp toasted sesame oil
• 3 unit scallions, sliced

Instructions

1. 1

   Slice 1 lb flank steak against the grain into 1/4-inch strips; toss with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Marinate 15 minutes.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Sear the beef in a single layer for 60 seconds without moving, then stir-fry 30 seconds until edges caramelize. Transfer to a plate.

6. 6

   Reduce heat to medium-high; add 1 tbsp peanut oil, 4 minced garlic cloves, and 1 tbsp grated ginger. Sweat 20 seconds until fragrant but not browned.

7. 7

   Return broccoli to the wok, toss 30 seconds, then pour in the sauce and bring to a simmer.

8. 8

   Return beef with any juices; toss 60-90 seconds until the sauce clings and glazes everything. Finish with 1 tsp toasted sesame oil and sliced scallions.