Sizzling Beef and Broccoli in Garlic-Oyster Sauce

Ingredients

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

Instructions

1. 1

   Slice 1 lb flank steak against the grain into thin 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: 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp cornstarch, and 1/3 cup (80 ml) beef stock. Set aside.

3. 3

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

4. 4

   Heat a wok 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 stirring to build a crust, then toss for another 30 seconds until just browned. Transfer to a plate.

6. 6

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

7. 7

   Return the beef with the broccoli, pour in the sauce, and toss constantly for 1-2 minutes until the sauce reduces and coats every piece glossily.

8. 8

   Finish with a drizzle of sesame oil and a scatter of sliced green onions. Serve immediately over steamed jasmine rice.