Instructions
8 steps · tick them off as you cookSlice 1 lb flank steak thinly against the grain and toss with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil; rest 15 minutes to velvet.
15 minutesWhisk the sauce: 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1 tsp cornstarch, and 1/2 cup beef stock until smooth.
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 smoking, add 2 tbsp peanut oil, and sear the beef in a single layer for 60 seconds per side until deeply browned; remove.
Reduce heat to medium-high, add 1 tbsp peanut oil, and sweat 4 minced garlic cloves and 1 tbsp grated ginger for 30 seconds until fragrant but not coloured.
Return the broccoli to the wok and toss for 1 minute to coat in the aromatics.
1 minutePour in the sauce and simmer, stirring, for 60-90 seconds until it thickens and glazes the vegetables.
Return the beef with any juices, toss for 30 seconds to emulsify, and finish with 1 tsp toasted sesame oil off the heat.
Chef's tip
Velveting the beef with cornstarch and a quick oil marinade keeps every slice silky and juicy, even after high-heat searing. Always cook in a screaming-hot wok so the meat sears rather than steams.
Suggested pairing
Serve over steamed jasmine rice with a chilled Riesling or jasmine tea to balance the savoury glaze.
About this recipe
Tender velveted flank steak and crisp-tender broccoli tossed in a glossy, savoury oyster-soy sauce with a whisper of sesame.
ChineseEasyquickweeknighthigh-proteinumami
