Ingredients:

  • 5 lb Flank steak, thinly sliced against the grain
  • 2 Tbsp Low-sodium Soy Sauce (divided)
  • 1 tsp Baking Soda (Crucial for velveting)
  • 3 Tbsp Cornstarch (divided)
  • 4 Tbsp Neutral Oil (divided, such as Canola or Groundnut)
  • ¾ cup Beef or Chicken Stock
  • 3 Tbsp Oyster Sauce (or vegetarian substitute)
  • 1 tsp Dark Soy Sauce (optional, for colour)
  • 1 Tbsp Granulated Sugar or Honey
  • 1 tsp Toasted Sesame Oil
  • 2 Tbsp cold water (for slurry)
  • 4 cups Fresh Broccoli Florets, cut into bite-sized pieces
  • 1 Tbsp Fresh Ginger, minced
  • 2 cloves Garlic, minced

Instructions:

  1. Slice the Beef: Thinly slice the flank steak against the grain into strips about ¼-inch (0.6 cm) thick. Pat the slices dry with kitchen towel.
  2. Marinate: In a medium bowl, combine the sliced beef, 1 Tbsp of low-sodium soy sauce, and the baking soda. Mix thoroughly with your hands until well coated. Let stand for 15 minutes.
  3. Complete the Velveting: Add 2 Tbsp of cornstarch and 1 Tbsp of neutral oil to the beef. Mix well until the beef pieces are separated and lightly coated. Place the marinated beef in the refrigerator for at least 15 minutes.
  4. Blanch the Broccoli: Bring a medium saucepan of salted water to a rolling boil. Add the broccoli florets and blanch for 1–2 minutes until bright green and slightly tender-crisp. Immediately drain the broccoli and plunge it into an ice bath to stop cooking and preserve its colour. Drain well and set aside.
  5. Mix the Sauce: Whisk together all sauce ingredients (stock, oyster sauce, remaining soy sauces, sugar, sesame oil) in a bowl. Prepare the cornstarch slurry separately by mixing 1 Tbsp cornstarch with 2 Tbsp cold water.
  6. Sear the Beef: Heat 2 Tbsp of oil in the wok or pan over high heat until shimmering. Add the beef in a single layer (do not overcrowd—cook in two batches if necessary). Stir-fry quickly for 1–2 minutes until the beef is mostly browned but still slightly pink inside. Remove the beef immediately with a slotted spoon and set aside.
  7. Sauté Aromatics: Add the remaining 1 Tbsp of oil to the wok. Add the minced ginger and garlic. Stir-fry for 30 seconds until fragrant.
  8. Add Broccoli and Sauce: Add the blanched broccoli back to the wok and toss quickly with the aromatics. Pour in the prepared sauce mixture and bring to a simmer.
  9. Thicken: Stir the cornstarch slurry quickly to remix the cornstarch, then pour into the simmering sauce while stirring continuously. The sauce should thicken rapidly and turn glossy.
  10. Combine: Return the seared beef and any residual juices to the wok. Toss everything gently but thoroughly for about 30 seconds to coat the beef and broccoli evenly with the thick, glossy sauce. Serve Immediately.