Ingredients:

  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 1 tablespoon (15ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30ml) oyster sauce
  • 2 tablespoons (30ml) chicken broth (or vegetable broth)
  • 1 tablespoon (15ml) brown sugar
  • 1 teaspoon (5ml) sesame oil
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1 clove garlic, minced
  • 1 tablespoon (15ml) vegetable oil (or canola oil)
  • 1 head broccoli, cut into florets (about 4 cups or 400g)
  • 1/2 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) sesame oil (for finishing)
  • Sesame seeds (for garnish, optional)
  • Chopped green onions (for garnish, optional)

Instructions:

  1. In a large bowl, combine the sliced beef with all marinade ingredients. Toss to coat well. Let it sit for at least 15 minutes (or up to 30 minutes in the fridge).
  2. In a small bowl, whisk together all sauce ingredients until the cornstarch is fully dissolved.
  3. For even quicker cooking and brighter green broccoli, blanch the florets in boiling water for 2 minutes. Drain and set aside. (Optional)
  4. Heat vegetable oil in a wok or large skillet over high heat. Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Cook, stirring constantly, until browned on all sides and just cooked through, about 2-3 minutes. Remove the beef from the wok and set aside.
  5. Add the sliced onion and minced garlic to the wok. Stir-fry for about 1 minute, until fragrant. Add the broccoli florets (if not blanched, add a splash of water to help steam them). Stir-fry for 3-4 minutes, until crisp-tender.
  6. Return the cooked beef to the wok. Pour the sauce over the beef and broccoli. Stir-fry for 1-2 minutes, until the sauce thickens and coats everything evenly.
  7. Remove from heat. Stir in 1 teaspoon of sesame oil. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately over rice.