Sizzling Beef and Broccoli in Garlic-Ginger Sauce

Ingredients

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

Instructions

1. 1

   Slice 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.

2. 2

   Whisk 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.

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 smoking, add 2 tbsp peanut oil, and sear the beef in a single layer for 60 seconds per side until deeply browned; remove.

5. 5

   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.

6. 6

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

7. 7

   Pour in the sauce and simmer, stirring, for 60-90 seconds until it thickens and glazes the vegetables.

8. 8

   Return the beef with any juices, toss for 30 seconds to emulsify, and finish with 1 tsp toasted sesame oil off the heat.