A delicious Chinese-American favorite that comes together in about 30 minutes. This recipe teaches you how to get tender, flavorful beef and crisp broccoli with a savory sauce. Perfect for weeknight dinners and great for anyone looking to master basic stir-frying techniques.
In a medium bowl, combine the soy sauce, cornstarch, and sesame oil. Whisk together until the cornstarch is fully dissolved and no lumps remain.
Slice the flank steak against the grain into thin strips, about ¼ inch thick. Add the beef strips to the marinade and toss to coat evenly. Let it sit at room temperature for 15 minutes while you prep the 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. Set aside in a bowl.
In a small bowl, whisk together the oyster sauce, soy sauce, brown sugar, water, and cornstarch until smooth. The cornstarch will help thicken the sauce during cooking. Set aside.
Mince the garlic cloves finely and grate or mince the fresh ginger. Keep them together on your cutting board or in a small bowl so they're ready to add quickly when cooking.
Bring a pot of water to a boil. Add the broccoli florets and cook for 2 minutes until bright green and slightly tender but still crisp. Drain in a colander and rinse with cold water to stop the cooking. Shake off excess water.
Heat your wok or large skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of vegetable oil and swirl to coat the surface. The oil should shimmer but not smoke.
Add half the marinated beef in a single layer, spreading it out so pieces don't overlap. Let it sear without moving for 1-2 minutes until browned on one side, then stir-fry for another minute until just cooked through. Remove to a clean plate. Repeat with remaining 1 tablespoon oil and remaining beef.
In the same wok, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant but not burned. Work quickly as garlic can burn easily over high heat.
Add the blanched broccoli to the wok and stir-fry for 1 minute. Return the cooked beef to the wok. Pour the prepared sauce over everything and toss continuously for 1-2 minutes until the sauce thickens and coats the beef and broccoli evenly.
Transfer the beef and broccoli to a serving platter or individual plates. Serve hot over steamed white rice or noodles. Garnish with sesame seeds if desired.