Ingredients:

  • 5 lbs Flank Steak or Sirloin Tip, sliced thinly against the grain
  • 1 Tbsp Low-Sodium Soy Sauce (for marinade)
  • 2 Tbsp Cornstarch (Cornflour) (for marinade)
  • 1/2 tsp Baking Soda (Bicarbonate)
  • 1 Tbsp Neutral Cooking Oil (e.g., Groundnut/Canola) (for marinade)
  • 4 cups Fresh Broccoli Florets, packed
  • 3/4 cup Beef Stock (Low Sodium)
  • 1 Tbsp Dark Soy Sauce
  • 2 Tbsp Light Soy Sauce
  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Brown Sugar (Packed)
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Cornstarch (Cornflour) (for sauce thickening)
  • 4 Tbsp Neutral Cooking Oil (High Smoke Point), divided for cooking
  • 1 Tbsp Fresh Ginger, minced
  • 3 cloves Garlic, minced

Instructions:

  1. Slice the flank steak thinly, about 1/4 inch (6 mm) thick, cutting against the grain. (Tip: Partially freezing the steak for 30 minutes makes slicing easier.)
  2. In a bowl, toss the sliced beef with 1 Tbsp low-sodium soy sauce, 2 Tbsp cornstarch, 1/2 tsp baking soda, and 1 Tbsp of neutral oil.
  3. Cover and refrigerate the beef for a minimum of 30 minutes to allow the baking soda to tenderize the proteins.
  4. Bring a pot of salted water to a boil. Blanch the broccoli florets for 1–2 minutes until vibrant green and crisp-tender. Immediately shock them in ice water, then drain well.
  5. In a small jug, combine all the sauce ingredients: Beef Stock, Dark Soy Sauce, Light Soy Sauce, Oyster Sauce, Brown Sugar, and 1 tsp Cornstarch. Whisk thoroughly until the cornstarch is dissolved.
  6. Heat 2 Tbsp of high smoke point oil in the wok until shimmering (very hot). Add half of the marinated beef in a single layer. Stir-fry quickly for 1–2 minutes until browned. Transfer the cooked beef immediately to a clean plate.
  7. Repeat step 6 with the remaining oil and beef (Batch 2). Set aside.
  8. Add a teaspoon of fresh oil (if needed), then add the minced ginger and garlic. Sauté for 30–45 seconds until fragrant (do not let the garlic burn).
  9. Add the blanched broccoli florets to the wok and toss with the aromatics for about 1 minute to reheat.
  10. Give the prepared sauce mixture a quick whisk and pour it into the wok. Bring to a rapid bubble, stirring continuously until the sauce thickens and becomes glossy.
  11. Return all the cooked beef and any accumulated juices to the wok. Toss gently to coat the beef and broccoli completely in the glaze.
  12. Stir in the 1 tsp of sesame oil just before serving immediately over rice or noodles.