Group: Prep & Marinate the Beef

Slice the flank steak thinly across the grain at a slight angle to ensure tender bites.

In a medium bowl, combine the sliced beef with 1 tbsp soy sauce, 1 tbsp rice wine, 1 tbsp cornstarch, and 1 tbsp neutral oil. Toss well to coat and let marinate for at least 15 minutes.

In a separate small bowl, whisk together the sauce ingredients: 1/3 cup soy sauce, oyster sauce, brown sugar, sesame oil, minced garlic, minced ginger, and beef broth. Keep the cornstarch slurry separate for later.

Group: Cook the Broccoli & Beef

Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add the broccoli florets and toss for 1 minute. Add 2 tbsp water, cover the pan quickly, and let steam for 2 to 3 minutes until bright green and crisp-tender. Remove broccoli from the pan and set aside.

Wipe the pan clean and heat the remaining 1 tbsp oil over high heat until smoking hot.

Add the marinated flank steak in a single layer. Sear without moving for 1 minute to get a nice crust, then stir-fry for another 1 to 2 minutes until just cooked through. Remove the beef and set aside with the broccoli.

Group: Combine & Thicken

Lower the heat to medium. Pour the prepared stir-fry sauce mixture into the wok and bring to a simmer.

Give your cornstarch slurry a quick stir, then pour it into the simmering sauce. Stir constantly for 30 to 60 seconds until the sauce thickens into a glossy glaze.

Return the cooked beef and broccoli back into the wok, tossing everything together until thoroughly coated in the warm sauce and heated through.

Garnish with sesame seeds and sliced green onions, then serve hot over steamed white or brown rice!