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 tsp sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 large head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce (optional)
- 1 tbsp honey or brown sugar
Instructions
- Step 1: In a bowl, combine the sliced flank steak with cornstarch, 1 tbsp soy sauce, rice wine, and sesame oil. Marinate for at least 15 minutes.
- Step 2: Heat 1 tbsp of oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until browned on all sides, about 3-4 minutes. Remove the beef from the wok and set aside.
- Step 3: Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant. Add the broccoli and bell pepper and stir-fry for 3-4 minutes until slightly tender-crisp.
- Step 4: Return the beef to the wok. Add the remaining soy sauce, oyster sauce (if using), and honey or brown sugar. Stir-fry for 1-2 minutes until the sauce thickens and coats the beef and vegetables.
- Step 5: Serve immediately over steamed rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of water or broth if needed to prevent dryness.
- Serve this flavorful dish with a side of steamed jasmine rice and a sprinkle of toasted sesame seeds for extra crunch and aroma.
- For extra tender beef, consider using a meat mallet to pound the flank steak slightly thinner before marinating; this helps the marinade penetrate better and speeds up the cooking process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American