Ingredients
- 1 lb (450 g) beef flank steak (thinly sliced against the grain)
- 3 cups broccoli florets
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional for sweetness)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp cornstarch (divided)
- 3 tbsp water
- 2 tbsp vegetable oil (or sesame oil for flavor)
- 1/2 cup beef broth (or water)
- 1 tsp sesame seeds (for garnish, optional)
- Cooked rice or noodles (for serving)
Instructions
- Marinate the Beef
- In a bowl, mix 1 tbsp soy sauce, 1 tbsp cornstarch, and the sliced beef.
- Let it marinate for at least 15 minutes for tenderness.
- Prepare the Sauce
- In a small bowl, whisk together remaining soy sauce, oyster sauce, hoisin sauce, beef broth, 1 tbsp cornstarch, and water. Set aside.
- Cook the Broccoli
- Bring a small pot of water to boil. Blanch broccoli for 1–2 minutes until bright green and slightly tender. Drain and set aside.
- Stir-Fry the Beef
- Heat oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, stir for 30 seconds until fragrant.
- Add beef slices and stir-fry for 2–3 minutes until browned.
- Combine Everything
- Add broccoli back to the skillet.
- Pour in the prepared sauce and stir well until thickened and glossy (about 2 minutes).
- Serve
- Garnish with sesame seeds if desired.
- Serve hot over steamed rice or noodles.
Would you like me to make this a quick weeknight 15-minute version (with fewer steps) or keep it as a slightly more detailed authentic-style recipe?