Sizzling Beef and Broccoli in Ginger-Garlic Sauce

Ingredients

• 1 lb flank steak
• 4 cup broccoli florets
• 3 tbsp soy sauce
• 3 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tbsp rice vinegar
• 2 tbsp cornstarch
• 1 tbsp fresh ginger, grated
• 4 unit garlic cloves, minced
• 0,33 cup beef stock
• 3 tbsp peanut oil
• 1 tsp toasted sesame oil
• 2 unit green onions, sliced

Instructions

1. 1

   Slice 1 lb (450 g) flank steak against the grain into thin 1/4-inch strips and toss with 1 tbsp soy sauce, 1 tbsp Shaoxing wine and 1 tbsp cornstarch. Marinate 15 minutes.

2. 2

   Whisk the sauce: 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil, 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 bright 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 45 seconds without stirring, then toss until just browned but still pink inside, about 1 minute. Transfer to a plate.

6. 6

   Reduce heat to medium-high, add 1 tbsp peanut oil, then 4 minced garlic cloves and 1 tbsp grated fresh ginger. Stir-fry 20 seconds until fragrant.

7. 7

   Return broccoli to the wok, toss 30 seconds to coat in the aromatics.

8. 8

   Pour in the sauce and simmer until it thickens and turns glossy, about 45 seconds.

9. 9

   Return beef with any juices, toss to emulsify the glaze around every piece, about 30 seconds.

10. 10

    Finish with 2 sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately.