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Ingredients
  

  • 1 pound flank steak thinly sliced against the grain
  • 4 cups broccoli florets
  • 3 tablespoons vegetable oil divided
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup beef broth
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon red pepper flakes optional for heat
  • Cooked white rice for serving
  • Sesame seeds and sliced green onions for garnish

Instructions
 

  • Prepare the beef and broccoli: Thinly slice the flank steak against the grain and cut the broccoli into bite-sized florets.
  • Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, beef broth, cornstarch, brown sugar, sesame oil, and red pepper flakes (if using). Set aside.
  • Cook the broccoli: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the broccoli and stir-fry for 3-4 minutes until bright green and slightly tender. Remove the broccoli from the skillet and set aside.
  • Cook the beef: In the same skillet, heat the remaining 2 tablespoons of vegetable oil over high heat. Add the sliced beef in a single layer and cook for 2-3 minutes, until browned. Stir in the minced garlic and grated ginger, and cook for an additional minute.
  • Combine and finish: Return the cooked broccoli to the skillet. Pour in the prepared sauce and stir to combine. Cook for 2-3 minutes, or until the sauce thickens and coats the beef and broccoli evenly.
  • Serve: Remove from heat and serve immediately over cooked white rice. Garnish with sesame seeds and sliced green onions.