Ingredients

The following ingredients have 4 Servings
  • 1 lb flank steak (, sliced thinly against the grain)
  • 1 tablespoon cornstarch
  • 3 tablespoons shaoxing wine (, divided)
  • 1 lb broccoli floret (, cut into bite sized pieces)
  • 2 tablespoons cooking oil ((I use canola, vegetable is fine too))
  • 1/4 teaspoon sesame oil
  • 2 garlic cloves (, minced)
  • 1 teaspoon ginger (, very finely minced)
  • 2 tablespoons oyster sauce
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame seeds ((optional))

Instruction

  • Add the beef, cornstarch and 2 tablespoons of the shaoxing wine together in a ziploc bag and squeeze the bag a few times to combine.
  • Let marinade for 20 minutes.
  • Half steam your broccoli, I usually microwave in a glass bowl with a wet paper towel on top of freshly rinsed broccoli for 2:45 to cook though. In this case I would cook for 2 minutes.
  • Combine the oyster sauce, water, 1 tablespoon of the shaoxing wine, brown sugar, soy sauce and cornstarch into a small bowl and stir to mix.
  • Heat a wok on high, the hotter the better.
  • Add the cooking oil and sesame oil to the pan and when you see it rippling, add 1/3 of your flank steak.
  • Sear on high heat, 1 minute on each side.
  • Remove beef and cook the last two batches.
  • Add your garlic and ginger and cook for 10-15 seconds.
  • Add the beef back into the pan.
  • Add in the broccoli.
  • Stir your sauce again (to make sure the cornstarch hasn't settled) and add it to the pan.
  • Quickly toss to combine until the sauce just thickens.
  • Add sesame seeds for garnish (optional).
  • Serve immediately.