Ingredients:

  • 1 lb flank steak, sliced thin against the grain
  • 0.5 tsp baking soda
  • 1 tsp cornstarch (for marinade)
  • 1 tbsp soy sauce
  • 1 tsp neutral oil (for marinade)
  • 0.25 cup oyster sauce
  • 0.5 cup beef broth
  • 1 tbsp dark soy sauce
  • 2 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch (for sauce)
  • 1 lb broccoli florets
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil for frying

Instructions:

  1. In a medium bowl, combine sliced beef with baking soda, 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp oil. Marinate for 20 minutes to velvet the meat.
  2. Blanch the broccoli florets in boiling salted water for 90 seconds. Immediately shock in an ice bath or cold running water, then drain and pat dry.
  3. Whisk together the oyster sauce, beef broth, dark soy sauce, brown sugar, sesame oil, and 1 tbsp cornstarch in a small bowl to create the signature sauce.
  4. Heat 2 tablespoons of oil in a large wok or cast iron skillet over high heat. Sear the beef in a single layer until browned and just cooked through, then remove from the pan.
  5. In the same pan, sauté the garlic and ginger for 30 seconds until fragrant. Return the beef and broccoli to the pan.
  6. Pour the sauce over the ingredients. Toss constantly for 1-2 minutes until the sauce thickens and coats everything in a glossy glaze.