Ingredients
Marinade
1 pound flank steak
1 tablespoon cornstarch
1/2 teaspoon baking soda
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 teaspoon oil
1 teaspoon ginger, minced
1 teaspoon garlic, minced
For the sauce
1 cup chicken/beef broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
2 tablespoons brown sugar
White pepper, to taste
1 teaspoon ginger
1 teaspoon garlic
2 tablespoons Shaoxing wine, optional
Cornstarch slurry to thicken, (equal parts cornstarch and water, add more water if too thick)
Directions
Cut your flank steak against the grain and at an angle to create thin strips.
Add ingredients for the marinade to the meat and rest for at least 30 minutes.
Meanwhile, prepare your sauce. Heat up a wok or large skillet with some neutral flavored oil and add your meat. Flatten the pieces out and leave them untouched to achieve a nice sear. Once you see the meat cooked around the edges, sauté for another minute. Remove your meat and set aside.
Add a bit more oil followed by the remaining ginger and garlic.
Add your broccoli, sauté and cover for a minute or until it reaches a bright green color.
Add in your sauce and let it come to a boil.
Mix equal parts cornstarch and cold water and add to the mixture.
Let the sauce start to thicken then add back in your meat. Let everything cook together until the sauce coats the meat evenly. Serve over white rice, garnish with green onions and sesame seeds and enjoy!
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