Instructions
8 steps · tick them off as you cookSlice 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.
15 minutesWhisk 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.
Blanch 4 cups broccoli florets in salted boiling water for 90 seconds until bright green; shock in ice water and drain thoroughly.
Heat a wok or heavy skillet over high heat until it smokes lightly, then add 2 tbsp peanut oil and swirl to coat.
Sear the beef in a single layer for 60 seconds without moving, then stir-fry 30 seconds until edges caramelize. Transfer to a plate.
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.
Return broccoli to the wok, toss 30 seconds, then pour in the sauce and bring to a simmer.
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.
Chef's tip
Freeze the flank steak for 20 minutes before slicing — it firms up just enough to cut paper-thin strips that stay tender after a hard sear.
Suggested pairing
Serve over steamed jasmine rice with a chilled Riesling or a pot of hot jasmine tea.
About this recipe
Silky strips of seared flank steak tossed with crisp-tender broccoli in a glossy, deeply savoury oyster-soy sauce laced with ginger.
ChineseEasyweeknighthigh-proteinumamifamily-friendly
