Ingredients:

  • 1 lb (450g) flank steak or sirloin steak, thinly sliced against the grain
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) Shaoxing rice wine (or dry sherry)
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground white pepper
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) oyster sauce
  • 2 tbsp (30ml) brown sugar, packed
  • 1 tbsp (15ml) Shaoxing rice wine (or dry sherry)
  • 1 tbsp (15ml) cornstarch
  • 1/2 cup (120ml) chicken broth (low sodium preferred)
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground white pepper
  • 1/4 tsp (1.25ml) red pepper flakes (optional, for heat)
  • 1 tbsp (15ml) vegetable oil (peanut or canola oil recommended)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • 1 large head of broccoli, cut into florets
  • 1/4 cup (60ml) water
  • Toasted sesame seeds, for garnish (optional)
  • Cooked rice, for serving

Instructions:

  1. Combine marinade ingredients in a large bowl. Add beef, toss to coat, and refrigerate for at least 30 minutes (or up to 2 hours).
  2. Whisk together all sauce ingredients in a small bowl (or shake in a jar) until smooth. Set aside.
  3. Get a pot of salted water to boiling hot then carefully drop in the broccoli florets for 1 minute, and immediately drain it.
  4. Heat vegetable oil in a wok or large skillet over high heat until smoking slightly. Add beef (in batches if necessary to avoid overcrowding) and stir-fry until browned on all sides and cooked through (about 2-3 minutes). Remove beef from the wok and set aside.
  5. Add garlic and ginger to the wok and stir-fry until fragrant (about 30 seconds).
  6. Add broccoli florets to the wok and pour in 1/4 cup water. Cover the wok immediately and let the broccoli steam for 2-3 minutes, or until bright green and slightly tender-crisp. Remove lid and check broccoli water, if it's dried up, add a splash to keep it from burning.
  7. Pour the sauce over the broccoli and cook, stirring constantly, until the sauce thickens (about 1 minute). Return the beef to the wok and toss to coat everything evenly.
  8. Garnish with toasted sesame seeds (if using) and serve immediately over cooked rice.