1/2 lb flank steak, sliced 1/4-inch thick
1/4 tsp baking soda
1 tbsp water
1 tsp cornstarch
1 tsp vegetable oil
1 tsp oyster sauce
1/3 cup chicken stock
1 tbsp dark soy sauce (sub regular soy sauce)
1/2 tbsp oyster sauce
1 tsp sugar (I use Monkfruit Sweetener)
1/4 tsp sesame oil
Dash of white pepper
And the rest!
2 cups broccoli florets
2 tbsp vegetable oil
1 tsp minced garlic (or 1-2 garlic cloves)
1/4 tsp ground ginger
1/2 tbsp Shaoxing wine
1 heaping tablespoon of cornstarch + 3 tbsp water
1. In a medium sized bowl, add the sliced flank steak, baking soda, and water.
2. Mix the beef and massage until all the liquid is absorbed. The baking soda helps to tenderize the meat. You can omit the baking soda if you don’t have it available.
3. Add cornstarch, oil, oyster sauce and mix well. Cover and marinate in the fridge for 30 minutes.
4. Blanch the broccoli. Add your broccoli florets into a pot of boiling water and cook for 20 seconds. If you like your broccoli softer, blanch for 30-60 seconds.
5. Remove the broccoli, dip in an ice bath, and set aside.
6. Make the sauce. Combine all the ingredients for the sauce and set aside.
7. Add oil to your pot over medium high heat. Once hot, cook your sliced beef on both sides until browned. Transfer the beef into another bowl and set aside.
8. Bring your pan back over medium heat and add oil.
9. Add garlic and ground ginger and toss until fragrant.
10. Add Shaoxing wine and the sauce mixture. Stir to incorporate all the browned beef bits around the pan and bring to a simmer.
11. Add the cornstarch slurry and stir constantly until well combined and slightly thickened, about 30 seconds.
12. Add the blanched broccoli and seared beef and mix until evenly coated.
13. Raise the heat and continue to cook for another 30 seconds. Remove from heat once the sauce is at your desired thickness.
14. Enjoy with steamed rice.