Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 lb broccoli florets
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
Instructions
- Step 1: In a bowl, combine the sliced flank steak with cornstarch, 1 tbsp soy sauce, and Shaoxing rice wine. Marinate for at least 15 minutes.
- Step 2: Heat vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until browned and cooked through (about 3-5 minutes). Remove beef from wok and set aside.
- Step 3: Add garlic and ginger to the wok and stir-fry for 30 seconds until fragrant. Add broccoli florets and stir-fry for 3-4 minutes until slightly tender-crisp.
- Step 4: Return the cooked beef to the wok. In a small bowl, whisk together beef broth, 1/4 cup soy sauce, and brown sugar. Pour the sauce over the beef and broccoli. Stir-fry for 1-2 minutes until the sauce thickens and coats everything evenly.
- Step 5: Stir in sesame oil and remove from heat. Serve immediately over rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan or microwave, adding a splash of water or broth if needed to prevent dryness.
- Serve this flavorful dish over fluffy white rice, garnished with toasted sesame seeds for extra crunch and visual appeal.
- For extra tender beef, try using a meat mallet to pound the flank steak slightly thinner before marinating, ensuring even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American