Ingredients:

  • 1 pound (450g) flank steak, thinly sliced against the grain
  • 2 tablespoons (30ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15ml) cornstarch (corn flour)
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 cup (60ml) low-sodium soy sauce
  • 2 tablespoons (30ml) oyster sauce (optional, but adds great umami!)
  • 1 tablespoon (15ml) brown sugar
  • 1 tablespoon (15ml) rice vinegar (or apple cider vinegar)
  • 1 teaspoon (5ml) sesame oil
  • 1/2 cup (120ml) chicken broth (or vegetable broth)
  • 2 tablespoons (30ml) cornstarch (corn flour) mixed with 2 tablespoons (30ml) cold water (slurry)
  • 2 tablespoons (30ml) vegetable oil (or canola oil, peanut oil)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1 pound (450g) broccoli florets, cut into bite-sized pieces
  • 1/4 cup (30g) sliced green onions (scallions), for garnish
  • Sesame seeds, for garnish (optional)

Instructions:

  1. In a medium bowl, combine sliced beef with marinade ingredients. Toss to coat well. Let marinate for at least 15 minutes, or up to 30 minutes in the fridge.
  2. In a separate bowl, whisk together soy sauce, oyster sauce (if using), brown sugar, rice vinegar, sesame oil, and chicken broth. Set aside.
  3. Wash and chop the broccoli florets into bite-sized pieces. Set aside.
  4. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
  5. Add marinated beef to the hot wok in a single layer (work in batches if necessary to avoid overcrowding). Stir-fry for 2-3 minutes, or until browned and cooked through. Remove beef from the wok and set aside.
  6. Add minced garlic and ginger to the wok and stir-fry for about 30 seconds, or until fragrant (don't let them burn!).
  7. Add broccoli florets to the wok and stir-fry for 3-4 minutes, or until crisp-tender and bright green. Add a splash of water if the broccoli starts to stick.
  8. Pour the prepared sauce into the wok with the broccoli. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
  9. Add the cooked beef back to the wok and toss to coat with the sauce.
  10. Garnish with sliced green onions and sesame seeds (if using). Serve immediately over rice or noodles.