Recipe Index

Ingredients

• Beef:
• 1 lb flank steak, cut into 1/4" strips against the grain
• 1/4 tsp baking soda
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp neutral oil
• 1 tbsp cornstarch
• Sauce:
• 2 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sugar
• 1/2 tsp white pepper
• 1 tsp sesame oil
• 1/4 tsp msg, optional
• 1 tbsp shaoxing wine
• 1/2 cup chicken stock
• 1/2 tbsp cornstarch
• Vegetables, Oil, and Garnish:
• 1/4 cup neutral oil
• 1 lb broccoli, cut into 2" pieces
• 5 cloves garlic, chopped
• 1 tbsp ginger, chopped
• 1 tsp sesame seeds, for garnish

Method

1. Toss the flank steak strips with the baking soda, oyster sauce, light soy sauce, salt, white pepper, neutral oil and cornstarch and marinate for 15 minutes.
2. Stir the light and dark soy sauces, oyster sauce, sugar, white pepper, sesame oil, MSG if using, Shaoxing wine, chicken stock and cornstarch together in a small bowl.
3. Bring a large pot of water to a boil and blanch the broccoli for 30 seconds to 1 minute until it turns bright green and softens slightly but stays firm. Drain it and set it aside.
4. Heat the 1/4 cup of neutral oil in a wok or large pan over high heat until just smoking and sear the beef for 2 to 3 minutes until well browned. Lift the beef out to a tray, leaving the oil in the pan.
5. Fry the ginger and garlic in the same pan over medium-high heat for about 15 seconds, add the broccoli, and stir-fry for 30 seconds.
6. Return the beef to the pan, pour in the sauce, and cook for 1 to 2 minutes until the sauce has thickened slightly and coats the beef and broccoli. Scatter the sesame seeds over the top and serve the stir-fry with freshly steamed white rice.

Prep: 30 min · Cook: 10 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data