Beef and broccoli

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Step 1

Marinade

Step 2

1 lb flank steak

Step 3

1 Tbsp Cornstarch

Step 4

1/2 tsp baking soda

Step 5

1 Tbsp Oyster sauce

Step 6

1 tsp soy sauce

Step 7

1 tsp Oil

Step 8

1 tsp ginger

Step 9

1 tsp garlic

Step 10

Sauce

Step 11

1 cup chicken or beef broth

Step 12

2 Tbsp soy sauce

Step 13

1 Tosp oyster sauce

Step 14

1 tsp dark soy sauce

Step 15

1 tsp sesame oil

Step 16

2 Tbsp brown sugar

Step 17

White pepper to taste

Step 18

To the pan

Step 19

1 tsp Ginger

Step 20

1 tsp garlic

Step 21

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Step 22

Sauce

Step 23

1 cup chicken or beef broth

Step 24

2 Tbsp soy sauce

Step 25

1 Tbsp oyster sauce

Step 26

1 tsp dark soy sauce

Step 27

1 tsp sesame oil

Step 28

2 Tbsp brown sugar

Step 29

White pepper to taste

Step 30

To the pan

Step 31

1 tsp Ginger

Step 32

1 tsp garlic

Step 33

Optional 2 Tbsp Shaoxing wine Cornstarch slurry to thicken

Step 34

Cut your flank steak against the grain and at an angle to create thin strips. Add ingredients for the marinade to the meat and rest for at least 30 minutes. Meanwhile, prepare your sauce. Heat up a wok or large skillet with some neutral flavored oil and add your meat.

Step 35

Flatten the pieces out and leave them untouched to achieve a nice sear. Once you see the meat cooked around the edges, sauté for another minute. Remove your meat and set aside. Add a bit more oil followed by the remaining ginger & garlic. Optional: deglaze with Shaoxing wine. Add your broccoli, sauté and cover for a minute or until it reaches a bright green color.

Step 36

Add in your sauce and let it come to a boil. Mix equal parts cornstarch & cold water and add to the mixture.

Step 37

Let the sauce start to thicken then add back in your meat. Let everything cook together until the sauce coats the meat evenly. Serve over white rice, garnish with green onions & sesame seeds and enjoy!