Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/2 cup beef broth
  • 1/3 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch
  • 4 cups broccoli florets
  • 2 tbsp vegetable oil
  • 2 scallions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Slice the flank steak across the grain into thin, bite-sized strips. Note: Look for the lines in the meat and cut perpendicular to them.
  2. In a bowl, whisk together the soy sauce, cornstarch, and sesame oil. Toss with the beef until every piece is thinly coated.
  3. In a separate bowl, combine the beef broth, soy sauce, brown sugar, oyster sauce, garlic, ginger, and cornstarch. Whisk until the sugar and cornstarch are fully dissolved.
  4. Heat 1 tbsp of vegetable oil in a wok or heavy skillet until shimmering. Precision Checkpoint: The oil should be about 375°F (190°C) or just before it smokes.
  5. Add the beef in a single layer, searing undisturbed for 1-2 minutes until a dark brown crust forms, then flip and cook for another minute. Remove beef to a plate immediately.
  6. Add the remaining 1 tbsp of oil to the pan. Stir fry broccoli florets for 2-3 minutes until bright green and slightly charred.
  7. Pour in the sauce mixture; stir constantly for 1-2 minutes until the liquid thickens into a glossy glaze.
  8. Return the beef to the pan, tossing quickly for 30 seconds to coat. Precision Checkpoint: Total cooking time for the sauce phase should be under 4 minutes.
  9. Remove from heat immediately to prevent the sauce from becoming too thick.
  10. Garnish with sliced scallions and sesame seeds. Precision Checkpoint: Final internal beef temperature should be around 135-145°F for medium rare to medium.