Ingredients:
- 1 pound (450g) flank steak or sirloin steak, thinly sliced against the grain
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) dry sherry (or rice wine)
- 1 teaspoon (5ml) cornstarch
- 1/2 teaspoon (2.5ml) ground ginger
- 1/4 teaspoon (1.25ml) black pepper
- 1 large head broccoli, cut into florets (approx. 4 cups or 500g)
- 2 tablespoons (30ml) vegetable oil (or peanut oil for extra flavour)
- 1/4 cup (60ml) soy sauce
- 2 tablespoons (30ml) brown sugar, packed
- 2 tablespoons (30ml) oyster sauce (optional, but recommended for deeper flavour)
- 1 tablespoon (15ml) cornstarch
- 1/2 cup (120ml) beef broth (or water)
- 1 teaspoon (5ml) sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon (2.5ml) red pepper flakes (optional, for a kick)
Instructions:
- Marinate the Beef: Combine sliced beef with soy sauce, sherry, cornstarch, ginger, and pepper. Toss well and let marinate for at least 20 minutes (or up to an hour) in the fridge.
- Prepare the Sauce: Whisk together soy sauce, brown sugar, oyster sauce (if using), cornstarch, beef broth, and sesame oil in a small bowl. Set aside.
- Blanch the Broccoli (Optional): Briefly blanch the broccoli florets in boiling water for 2 minutes. Drain well.
- Stir-fry the Beef: Heat vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry until browned and cooked through (about 3-4 minutes). Remove from the wok and set aside.
- Cook the Broccoli: Add more oil to the wok if needed. Add the broccoli florets and stir-fry for 2-3 minutes, until slightly tender-crisp. Add the minced garlic and red pepper flakes (if using) and stir-fry for another 30 seconds until fragrant.
- Combine and Thicken: Pour the sauce into the wok with the broccoli. Bring to a simmer and cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
- Add Beef Back In: Return the cooked beef to the wok and toss to coat everything in the sauce.
- Serve Immediately: Serve hot over rice or noodles. Garnish with sesame seeds (optional).