A delicious Chinese-inspired stir fry with tender beef strips and crisp broccoli in a savory sauce. Takes about 30 minutes from start to finish, perfect for busy weeknights. Great for beginners learning stir fry techniques.
Slice the flank steak against the grain into thin strips, about 1/4 inch thick. Place in a medium bowl.
Add soy sauce, cornstarch, and vegetable oil to the beef. Mix well with your hands or a spoon until the beef is evenly coated. Set aside while you prep other ingredients.
Cut the broccoli into bite-sized florets. Peel and slice the stems into thin coins if using them. Rinse everything under cold water and drain well.
Peel and mince the garlic cloves finely. Peel the ginger and mince it into small pieces. Keep them together on your cutting board.
In a small bowl, whisk together oyster sauce, soy sauce, rice wine, sesame oil, brown sugar, and cornstarch until smooth. Set aside.
Bring a pot of water to a boil. Add the broccoli and cook for 2 minutes until bright green and slightly tender. Drain immediately and set aside.
Place your wok or large skillet over high heat. Let it heat for 1-2 minutes until very hot. You want it smoking slightly.
Add 2 tablespoons of vegetable oil to the hot wok. Add the marinated beef in a single layer. Let it sear without moving for 1 minute, then stir fry for another 1-2 minutes until browned but still slightly pink inside. Remove beef to a plate.
Add 1 tablespoon of oil to the same wok. Add the garlic and ginger and stir fry for about 30 seconds until fragrant, being careful not to burn them.
Add the blanched broccoli back to the wok and stir fry for 1 minute. Return the beef to the wok along with any juices from the plate.
Pour the stir fry sauce over everything in the wok. Toss everything together quickly and cook for 1-2 minutes until the sauce thickens and coats the beef and broccoli nicely.
Transfer to a serving dish or individual plates. Serve immediately over steamed white rice or noodles. Enjoy while hot!