Ingredients:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1 tsp baking soda
  • 2 tbsp cornstarch, divided
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1/4 cup oyster sauce
  • 1/2 cup low-sodium beef broth
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar or honey
  • 1 tsp toasted sesame oil
  • 1 lb broccoli florets
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 3 tbsp neutral oil

Instructions:

  1. Slice the beef into thin 1/8-inch strips against the grain. In a medium bowl, whisk together the baking soda, 1 tablespoon of cornstarch, light soy sauce, and Shaoxing wine. Toss the beef in the mixture until fully coated and let it rest for 15–20 minutes to tenderize.
  2. Bring a pot of water to a rolling boil. Blanch the broccoli florets for 60–90 seconds until vibrant green but still firm. Drain immediately using a spider strainer or slotted spoon.
  3. Whisk together the sauce ingredients: oyster sauce, beef broth, dark soy sauce, sugar, sesame oil, and the remaining 1 tablespoon of cornstarch.
  4. Heat a wok or cast iron skillet over high heat with neutral oil. Sear the beef in small batches until deeply caramelized and just cooked through, then remove. Stir-fry the garlic and ginger for 30 seconds, return the beef and broccoli to the pan, pour in the sauce, and toss until thickened and glossy.