Ingredients:

  • 1 lb flank steak, sliced 1/8-inch thick against the grain
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp cornstarch
  • 1/4 tsp baking soda
  • 1 tsp toasted sesame oil
  • 1/2 cup beef bone broth
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp coconut sugar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch
  • 1 lb broccoli florets
  • 2 tbsp avocado oil
  • 1/4 cup water

Instructions:

  1. The Slice & Soak: In a medium bowl, whisk together 1 tbsp soy sauce, 1 tbsp cornstarch, baking soda, and sesame oil. Toss the thinly sliced beef into the mixture until coated and let sit for 15-20 minutes.
  2. Prepare Sauce: In a small bowl, whisk together beef bone broth, 1/4 cup soy sauce, oyster sauce, coconut sugar, ginger, garlic, and 1 tbsp cornstarch.
  3. Batch Searing: Heat 1 tbsp avocado oil in a large wok or cast iron skillet over high heat. Sear the beef in batches to avoid overcrowding, cooking until a mahogany crust forms. Sear for 1-2 minutes until deep brown and caramelized. Remove beef and set aside.
  4. Steam-Fry Broccoli: Add remaining oil to the pan. Toss in broccoli florets and water. Cover immediately with a lid and steam for 3 minutes until bright green and crisp-tender.
  5. Final Assembly: Remove the lid, return the beef to the pan, and pour in the sauce mixture. Stir-fry for 30 seconds until the sauce thickens and coats the beef and broccoli.