Ingredients:

  • 1 lb flank steak, sliced thin against the grain
  • 1 tbsp cornstarch (for marinade)
  • 1 tbsp low sodium soy sauce (for marinade)
  • 0.25 tsp baking soda
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 cup low sodium beef broth
  • 0.25 cup oyster sauce
  • 2 tbsp low sodium soy sauce (for sauce)
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch (for sauce)
  • 1 lb broccoli florets, cut into bite-sized pieces
  • 2 tbsp neutral cooking oil
  • sesame seeds (for garnish)
  • green onions (for garnish)

Instructions:

  1. Prep the beef. Slice the flank steak against the grain into 1/8 inch thick strips. Note: Slicing against the grain is the most important step for tenderness.
  2. Marinate the protein. In a medium bowl, combine the sliced beef with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1/4 teaspoon baking soda. Toss to coat and marinate for 10 minutes. Note: This is where the velvetting happens.
  3. Mix the stir fry sauce. In a separate small bowl, whisk together the garlic, ginger, beef broth, oyster sauce, 2 tablespoons soy sauce, brown sugar, sesame oil, and 1 tablespoon cornstarch. Note: Ensure the cornstarch is fully dissolved to avoid lumps later.
  4. Sear the beef. Heat 1 tablespoon of neutral oil in a large wok or 12 inch stainless steel skillet over high heat until a faint wisp of smoke appears. Spread the beef in a single layer and sear for about 2 minutes until deeply browned and the aroma is rich and savory.
  5. Remove and rest. Remove the beef from the pan and set it aside on a plate. Note: We want to prevent the beef from overcooking while we handle the vegetables.
  6. Prep the pan. Add the remaining 1 tablespoon of oil to the pan, scraping up any browned bits left by the beef.
  7. Water fry the broccoli. Add the broccoli florets and a splash of water (about 2 tablespoons). Cover immediately with a lid for 60 seconds until the broccoli is vibrant green and the steam smells fresh.
  8. Combine ingredients. Remove the lid, pour in the whisked sauce, and return the beef (and any juices from the plate) to the pan.
  9. Thicken the glaze. Stir fry for 1-2 minutes until the sauce bubbles and transforms into a thick, glossy mahogany glaze.
  10. Final touch. Remove from heat and garnish with sesame seeds and chopped green onions if you're feeling fancy. Serve immediately over hot rice. There is a moment in step 9 where the magic happens. You’ll see the sauce go from a thin, liquid state to a heavy, velvety glaze in a matter of seconds. This is starch gelatinization in action. The aroma at this point should be an incredible mix of sweet brown sugar, salty soy, and that underlying nuttiness from the sesame oil. It’s the smell of a successful dinner! Hearty Vegetable Beef Soup Crock Pot Recipe – Cozy Slow Cooker Classic — Whip up a comforting vegetable beef soup crock pot meal packed with tender be...Hearty PubStyle Beef Stew A Classic Done Right — Craving a proper pubstyle Beef Stew This easy hearty recipe is packed with fl...Shredded Beef Enchiladas with Creamy Sauce Silky White Sauce Recipe — Shredded Beef Enchiladas with Creamy Sauce elevates dinner with tender slowbr... $img_2$