# What You’ll Need:
→ For the Stir-Fry
01 - 1 pound flank steak, thinly sliced across the grain
02 - 1 tablespoon cornstarch
03 - 1 tablespoon soy sauce
04 - 2 tablespoons vegetable oil
05 - 10 ounces broccoli florets
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
→ For the Sauce
08 - 4 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 2 tablespoons water
11 - 1 tablespoon brown sugar
12 - 1 teaspoon cornstarch
13 - 1 teaspoon sesame oil
→ For Serving
14 - 1 ½ cups jasmine or long-grain rice, cooked according to package instructions
15 - 1 tablespoon sesame seeds (optional)
16 - 2 spring onions, sliced (optional)
# How-To:
01 - Toss the sliced flank steak with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Let marinate for 10 minutes to tenderize the meat.
02 - Whisk together 4 tablespoons soy sauce, oyster sauce, water, brown sugar, 1 teaspoon cornstarch, and sesame oil in a small bowl until smooth and combined.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add broccoli florets and stir-fry for 2–3 minutes until bright green and crisp-tender. Remove and set aside.
04 - Add remaining tablespoon of oil to the pan. Arrange marinated beef in a single layer and sear undisturbed for 1 minute. Stir-fry for 2–3 minutes until browned and nearly cooked through.
05 - Add minced garlic and grated ginger to the pan. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Return the broccoli to the pan. Pour in the prepared sauce and toss to coat all ingredients. Cook for 1–2 minutes until the sauce thickens nicely and everything is heated through.
07 - Serve immediately over steamed jasmine rice. Garnish with sesame seeds and sliced spring onions if desired.
