Ingredients:

  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 1 tbsp (15ml) soy sauce, low sodium
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5ml) sesame oil
  • ½ tsp (2.5ml) ground white pepper
  • 1 large head of broccoli, cut into florets
  • 2 tbsp (30ml) vegetable oil (or canola oil)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, peeled and minced
  • ⅓ cup (80ml) oyster sauce
  • 2 tbsp (30ml) chicken broth (or vegetable broth)
  • 1 tbsp (15ml) brown sugar
  • 1 tbsp (15ml) soy sauce, low sodium
  • 1 tsp (5ml) cornstarch
  • Sesame seeds (optional)
  • Sliced green onions (optional)

Instructions:

  1. In a bowl, combine sliced steak with soy sauce, cornstarch, sesame oil, and white pepper. Mix well and set aside to marinate.
  2. Wash and cut the broccoli into even-sized florets.
  3. In a small bowl, whisk together oyster sauce, chicken broth, brown sugar, soy sauce, and cornstarch until smooth to prepare the glaze.
  4. Heat vegetable oil in a wok or large skillet over high heat. Add broccoli florets and stir-fry for 3-4 minutes, until bright green and slightly tender-crisp. Add garlic and ginger, stir-fry for another minute until fragrant. Remove the broccoli from the wok and set aside.
  5. Add the marinated beef to the same wok over high heat. Stir-fry for 2-3 minutes, until browned and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary.
  6. Return the broccoli to the wok with the beef. Pour the oyster sauce glaze over the mixture and stir-fry for 1-2 minutes, until the sauce thickens and coats the beef and broccoli evenly.
  7. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately over rice or noodles.