Beef and Broccoli with Ginger-Garlic Sauce

Instructions

1. 1

   In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Toss to coat evenly and set aside to marinate for at least 10 minutes.

2. 2

   Bring a pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender-crisp. Drain immediately and plunge into an ice bath to stop the cooking, then drain again and set aside.

3. 3

   In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, oyster sauce (if using), brown sugar, and 1 teaspoon cornstarch. In a separate very small bowl, mix 1/4 cup water with 1 teaspoon cornstarch to create a slurry. Set both aside.

4. 4

   Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2-3 minutes per side until browned and cooked through. Remove the beef from the skillet and set aside.

5. 5

   Add the remaining 1 tablespoon vegetable oil to the same skillet. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Pour in the prepared sauce mixture and bring to a simmer, stirring constantly until it thickens slightly. If needed, add the cornstarch slurry a little at a time, stirring until the sauce reaches your desired consistency.

6. 6

   Return the cooked beef and blanched broccoli to the skillet with the sauce. Toss everything together until the beef and broccoli are well coated. Serve immediately with steamed rice.