Beef and Broccoli Stir-Fry

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 4 cups broccoli florets
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 sesame seeds, for garnish (optional)
• 4 cups cooked white rice, for serving

Method

1. 1

   In a medium bowl, toss the sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 tablespoon vegetable oil. Let marinate at room temperature for 15 minutes.

   15:00 · Marinate beef
2. 2

   Bring a pot of water to a boil and blanch the broccoli florets for 1 minute, then drain and set aside.

   1:00 · Blanch broccoli
3. 3

   In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, oyster sauce, and brown sugar.

4. 4

   In a separate small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons water to make a slurry; set aside.

5. 5

   Heat 1 tablespoon vegetable oil in a 9-inch skillet or wok over high heat until shimmering. Add the beef in a single layer and sear undisturbed for 1 minute, then stir-fry 1 to 2 minutes more until browned but not fully cooked through. Transfer to a plate.

   1:00 · Sear beef
6. 6

   Add the remaining 1 tablespoon oil to the skillet. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.

   0:30 · Cook garlic and ginger
7. 7

   Pour in the sauce mixture and bring to a simmer, about 1 minute.

   1:00 · Simmer sauce
8. 8

   Stir in the cornstarch slurry and cook, stirring, until the sauce thickens, about 1 minute.

   1:00 · Thicken sauce
9. 9

   Return the beef and blanched broccoli to the skillet. Toss to coat evenly and cook for 1 to 2 minutes until the beef is cooked through and everything is heated.

   1:00 · Combine and heat through
10. 10

    Remove from heat, sprinkle with sesame seeds if using, and serve hot over steamed rice.