Beef and Broccoli

Ingredients

• 1 1/4 lb flank steak, thinly sliced against the grain
• 1 lb broccoli florets
• 2 tbsp neutral oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1/3 cup low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1/3 cup water
• Cooked rice, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Slice the flank steak thinly across the grain, then pat the pieces dry; cutting across the visible muscle fibers helps the finished beef remain tender and easy to chew.
2. Step 2.Whisk soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and water in a small bowl until completely smooth so the starch will thicken evenly later.
3. Step 3.Bring a pot of water to a boil, add the broccoli florets, and blanch for about 90 seconds until bright green and crisp-tender, then drain extremely well to avoid watering down the stir-fry.
4. Step 4.Heat a wok or large skillet over high heat until very hot, add half the neutral oil, and spread half the beef in one layer so the pieces sear rather than steam.
5. Step 5.Cook the first batch for about 60 to 90 seconds per side until browned but not fully cooked, transfer to a plate, and repeat with the remaining oil and beef.
6. Step 6.Lower the heat slightly, add the garlic and ginger, and stir for 20 to 30 seconds until fragrant, keeping them moving so they do not burn on the hot pan surface.
7. Step 7.Return the drained broccoli and all seared beef to the wok, toss briefly to combine, then whisk the prepared sauce again because the cornstarch may have settled to the bottom.
8. Step 8.Pour the sauce around the hot sides of the wok and toss constantly for 1 to 2 minutes until it bubbles, turns glossy, and coats the beef and broccoli without pooling heavily.
9. Step 9.Check a piece of beef for doneness and taste the sauce before adding extra soy sauce; remove the wok from the heat as soon as the beef is tender and broccoli remains vibrant.
10. Step 10.Serve the beef and broccoli immediately over hot steamed rice, spooning the glossy sauce over each portion while the vegetables still have a pleasant crisp texture.