Ingredients:

  • 1 pound flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice wine or Shaoxing wine
  • 4 cups broccoli florets
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/4 cup beef broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon black bean sauce
  • 1 teaspoon sugar

Instructions:

  1. In a mixing bowl, combine soy sauce, cornstarch, and rice wine. Add the beef, toss to coat, and let it marinate for about 10 minutes.
  2. Rinse and trim broccoli into florets. Mince garlic and grate ginger.
  3. Heat 1 tablespoon of oil in the wok over high heat. Add marinated beef and stir-fry until browned (about 2-3 minutes). Remove and set aside.
  4. In the same wok, add remaining oil and garlic; sauté until fragrant. Add broccoli and stir-fry for 2-3 minutes until bright green and tender-crisp.
  5. Return the beef to the wok. Stir in beef broth, oyster sauce, black bean sauce, and sugar. Cook for another 1-2 minutes until heated through and the sauce thickens slightly.
  6. Plate the stir-fry hot over steamed rice or noodles.