Ingredients:

  • 1 lb flank steak, sliced thin against the grain
  • 1 lb broccoli florets, cut into bite-sized pieces
  • 2 tbsp soy sauce, divided
  • 1/4 cup oyster sauce
  • 1/2 cup low-sodium beef broth
  • 1 tbsp brown sugar
  • 2 tbsp neutral oil
  • 1 tsp toasted sesame oil
  • 2 tsp cornstarch, divided
  • 1/4 tsp baking soda
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp water
  • 1 tsp toasted sesame seeds
  • 2 stalks green onions, sliced

Instructions:

  1. Toss the sliced flank steak with 1 tbsp soy sauce, 1 tsp cornstarch, and the baking soda.
  2. In a small bowl, combine the beef broth, oyster sauce, remaining 1 tbsp soy sauce, brown sugar, and the remaining 1 tsp cornstarch.
  3. Add 1 tbsp neutral oil to a large skillet over medium high heat until it starts to shimmer and wisps of smoke appear.
  4. Add the beef in a single layer. Cook for 2 minutes without moving it, then flip and cook for another 1 minute until browned and caramelized. Remove beef from the pan and set aside.
  5. Add the remaining oil, garlic, and ginger to the pan. Cook for 30 seconds until the aroma fills the kitchen.
  6. Throw the broccoli florets into the pan with 1 tbsp of water. Cover immediately with a lid.
  7. Let the broccoli steam for 2 minutes until it turns vibrant green and is fork tender.
  8. Return the beef and any juices back to the pan. Give the sauce mixture a quick stir and pour it over everything.
  9. Toss constantly for 1 minute until the sauce is thick, bubbly, and coats every piece.
  10. Turn off the heat and stir in the sesame oil. Top with sesame seeds and green onions.