Ingredients:

  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) Shaoxing rice wine or dry sherry
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5ml) sesame oil
  • ½ tsp (2.5ml) ground ginger
  • ¼ tsp (1.25ml) black pepper
  • ¼ cup (60ml) low-sodium soy sauce
  • 2 tbsp (30ml) oyster sauce
  • 1 tbsp (15ml) brown sugar
  • 1 tbsp (15ml) cornstarch
  • ½ cup (120ml) beef broth or water
  • 1 tsp (5ml) sesame oil
  • 1 tbsp (15ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, minced
  • 1 head broccoli, cut into florets
  • Optional: 1 red bell pepper, sliced

Instructions:

  1. In a bowl, combine the sliced beef with all the marinade ingredients. Mix well and let it sit for at least 15 minutes (longer is better!).
  2. In a separate bowl, whisk together all the sauce ingredients until smooth. Set aside.
  3. Heat the vegetable oil in the wok or skillet over high heat. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Be careful not to burn them!
  4. Add the marinated beef to the wok and stir-fry until browned and cooked through, about 2-3 minutes. Remove the beef from the wok and set aside.
  5. Add the broccoli florets (and bell pepper, if using) to the wok. Stir-fry for about 3-4 minutes until they are bright green and slightly tender-crisp. Add a splash of water if needed to help them steam.
  6. Return the cooked beef to the wok with the broccoli. Pour the prepared sauce over the mixture. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
  7. Serve immediately over rice or noodles. Garnish with sesame seeds, if desired.