Ingredients:

  • 1 lb Flank Steak, sliced thinly against the grain (approx. ⅛ inch thick)
  • 1 tsp Baking Soda (for velveting)
  • 1 tbsp Low Sodium Soy Sauce (for marinade)
  • 1 tbsp Cornflour (or Corn Starch) (for marinade)
  • ½ tsp Ground White Pepper
  • 4 cups Fresh Broccoli Florets
  • 2 tbsp Neutral Cooking Oil (divided)
  • ¼ cup Water (for steaming broccoli)
  • 3 cloves Garlic, minced (approx. 1 tbsp)
  • 1 inch Fresh Ginger, peeled and minced (approx. 1 tsp)
  • ½ cup Low Sodium Beef Stock
  • ¼ cup Low Sodium Soy Sauce (for glaze)
  • 2 tbsp Oyster Sauce (or vegetarian mushroom stir-fry sauce)
  • 1 tbsp Dark Brown Sugar (packed)
  • 1 tsp Rice Vinegar (unseasoned)
  • 1 tsp Toasted Sesame Oil
  • 2 tbsp Cornflour (for slurry)
  • 2 tbsp Cold Water (for slurry)

Instructions:

  1. Slice the flank steak against the grain into thin strips. In a medium bowl, combine the sliced beef with the baking soda, 1 tbsp soy sauce, cornflour, and white pepper. Mix thoroughly until coated. Cover and refrigerate the beef for a minimum of 30 minutes to allow the velveting process to work.
  2. Prepare the broccoli: Quickly blanch the florets in boiling water for 60 seconds, then immediately drain and shock in ice water (or steam for 3-4 minutes) until bright green and crisp-tender. Set aside.
  3. Mix the Glaze: Whisk together the Beef Stock, ¼ cup Soy Sauce, Oyster Sauce, Brown Sugar, Rice Vinegar, and Sesame Oil in a medium bowl. In a separate small bowl, prepare the Slurry by whisking 2 tbsp cornflour and 2 tbsp cold water until smooth. Set both aside.
  4. Cook the Beef: Heat 1 tbsp of oil in a wok or large frying pan until shimmering hot. Add the marinated beef in a single layer (cook in batches if necessary to avoid crowding). Stir-fry quickly for 2-3 minutes until browned on the edges and just cooked through. Remove the beef immediately and set aside.
  5. Sauté Aromatics: Add the remaining 1 tbsp of oil to the wok. Add the minced garlic and ginger and sauté for 30 seconds until fragrant.
  6. Thicken the Sauce: Pour the prepared Glaze mixture into the wok and bring to a simmer. Whisk the cornflour slurry again, then pour it into the simmering sauce, stirring continuously. The sauce should thicken rapidly and become glossy (about 30–60 seconds).
  7. Combine and Serve: Return the cooked beef and the prepared broccoli florets to the wok. Toss everything gently but quickly to coat thoroughly in the glossy sauce. Cook for 1 minute just to heat through. Remove from heat and serve piping hot.