Wok-Seared Beef and Broccoli in Garlic-Ginger Sauce

Ingredients

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

Instructions

1. 1

   Slice 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.

2. 2

   Whisk 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.

3. 3

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

4. 4

   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.

5. 5

   Flip and stir-fry 30 seconds more until edges are browned but centres pink. Transfer to a plate.

6. 6

   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.

7. 7

   Add broccoli, toss 60 seconds, then return beef to the wok.

8. 8

   Pour in the sauce and stir-fry until it bubbles and coats every piece with a glossy sheen, about 90 seconds.

9. 9

   Finish with 2 sliced green onions and a pinch of toasted sesame seeds. Serve immediately over steamed rice.