Instructions
9 steps · tick them off as you cookSlice 450g flank steak against the grain into thin strips. Toss with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp Shaoxing wine; rest 15 minutes.
15 minutesWhisk the sauce: 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp rice vinegar, 1 tbsp brown sugar, 1 tsp cornstarch, and 1/2 cup beef stock.
Cut 4 cups broccoli florets. Blanch in boiling salted water 90 seconds until vivid green, then shock in ice water and drain.
Heat a wok over high heat until smoking. Add 2 tbsp vegetable oil; when it shimmers, sear the beef in a single layer for 60 seconds without stirring to caramelize.
Flip and stir-fry 30 seconds more until edges are browned but centres pink. Transfer to a plate.
Lower heat to medium-high, add 1 tbsp sesame oil, then 4 minced garlic cloves and 1 tbsp grated ginger. Sweat 20 seconds until fragrant.
Add broccoli, toss 60 seconds, then return beef to the wok.
Pour in the sauce and stir-fry until it bubbles and coats every piece with a glossy sheen, about 90 seconds.
Finish with 2 sliced green onions and a pinch of toasted sesame seeds. Serve immediately over steamed rice.
Chef's tip
Get the wok ripping hot before adding oil — you want to see wisps of smoke. This creates 'wok hei', the smoky char that transforms a home stir-fry into something restaurant-worthy.
Suggested pairing
Serve with jasmine rice and a chilled Riesling or oolong tea to balance the savoury glaze.
About this recipe
Tender strips of beef and crisp-tender broccoli glazed in a glossy, savoury sauce with deep umami and a whisper of sesame.
ChineseIntermediatequickhigh-proteinumamiweeknight
