Sizzling Beef and Broccoli in Garlic-Ginger Sauce

Ingredients

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

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; rest 15 minutes to velvet the meat.

2. 2

   Whisk the sauce: 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp rice vinegar, 2 tsp brown 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 it just begins to smoke, then add 2 tbsp peanut oil and swirl to coat.

5. 5

   Sear the beef in a single layer for 60 seconds without moving, flip, and stir-fry another 45 seconds until deeply browned but still pink inside. Transfer to a plate.

6. 6

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

7. 7

   Deglaze with the sauce mixture, scraping the wok; simmer 60 seconds until it thickens and coats the back of a spoon.

8. 8

   Return beef and broccoli to the wok, toss to glaze evenly, and finish with 2 sliced green onions and a drizzle of toasted sesame oil.