Ingredients:

  • 1 pound (450g) flank steak, thinly sliced against the grain
  • 1 tablespoon cornstarch (cornflour)
  • 1 tablespoon soy sauce, low sodium
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground black pepper
  • 1 large head of broccoli (about 1 pound/450g), cut into florets
  • 2 tablespoons water
  • 1/4 cup (60ml) soy sauce, low sodium
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons oyster sauce (optional)
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch (cornflour)
  • 1 teaspoon ginger, minced
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) beef broth or water
  • 2 tablespoons vegetable oil
  • Sesame seeds (optional)
  • Red pepper flakes (optional)

Instructions:

  1. Combine sliced beef with cornstarch, soy sauce, sesame oil, and pepper in a bowl. Toss to coat well and set aside to marinate for at least 10 minutes.
  2. Cut the broccoli into even-sized florets.
  3. In a separate bowl, whisk together soy sauce, brown sugar, oyster sauce, rice vinegar, cornstarch, ginger, garlic, and beef broth. Set aside.
  4. Heat vegetable oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for 1-2 minutes per side, until browned. Remove the beef from the wok and set aside.
  5. Add broccoli florets and water to the wok. Cover and steam for 2-3 minutes, or until broccoli is bright green and slightly tender-crisp.
  6. Pour the sauce into the wok with the broccoli. Bring to a simmer, stirring constantly, until the sauce thickens (about 1-2 minutes).
  7. Add the cooked beef back to the wok with the sauce and broccoli. Toss to coat everything evenly. Cook for another minute, until heated through.
  8. Garnish with sesame seeds and red pepper flakes (if desired). Serve the beef and broccoli recipe hot over rice.