A classic Chinese-American dish with tender beef and crisp broccoli in a savory sauce. Takes about 30 minutes from start to finish, perfect for weeknight dinners. Great for home cooks looking to master basic stir-fry techniques.
In a medium bowl, combine the soy sauce, cornstarch, and sesame oil. Mix well until the cornstarch is fully dissolved and no lumps remain.
Slice the flank steak against the grain into thin strips, about 1/4 inch thick. Add the beef to the marinade bowl and toss until all pieces are well coated. Set aside for at least 10 minutes while you prep other ingredients.
Cut the broccoli into bite-sized florets, about 1-2 inches each. Peel and slice the broccoli stems into thin rounds if using. Rinse everything under cold water and drain well.
In a small bowl, whisk together the oyster sauce, soy sauce, rice wine or sherry, brown sugar, and chicken broth until the sugar dissolves. Set aside near your cooking area.
Mince the garlic cloves and peel and mince the fresh ginger. Place them together in a small bowl near your stove so they're ready to add quickly.
Bring a large pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes until they turn bright green but are still crisp. Drain immediately and set aside.
Heat a large wok or heavy skillet over high heat for about 2 minutes until it's very hot. You should feel strong heat when you hold your hand a few inches above the surface.
Add 1 tablespoon of vegetable oil to the hot wok and swirl to coat. Add half the marinated beef in a single layer and let it sear without moving for 1 minute. Flip and cook another 30-60 seconds until just cooked through. Remove to a plate and repeat with remaining beef and another tablespoon of oil.
Add the remaining tablespoon of oil to the wok. Immediately add the minced garlic and ginger, stirring constantly for about 15-20 seconds until fragrant but not browned.
Add the blanched broccoli to the wok and stir-fry for 1 minute. Pour in the prepared sauce and bring to a simmer. Return the cooked beef to the wok and toss everything together for 1-2 minutes until the sauce thickens and coats everything evenly.
Transfer the beef and broccoli to a serving platter or individual plates. Serve immediately over steamed white rice or noodles while hot.