Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing rice wine (optional, can substitute with dry sherry)
- 1 tbsp vegetable oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 lb broccoli florets
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tsp sesame oil
Instructions
- Step 1: In a bowl, combine the sliced flank steak with cornstarch, 1 tbsp soy sauce, and Shaoxing rice wine (if using). Mix well and let 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 the beef from the wok and set aside.
- Step 3: Add the sliced onion and minced garlic to the wok and stir-fry for 1 minute until fragrant. Add the broccoli florets and stir-fry for another 3-4 minutes until slightly tender-crisp.
- Step 4: Return the cooked beef to the wok. In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, and brown sugar. Pour the sauce over the beef and broccoli and bring to a simmer. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
- Step 5: Stir in the sesame oil. Serve hot over rice.
Notes
- Leftovers store beautifully 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 vibrant dish with a side of steamed white rice and a sprinkle of toasted sesame seeds for extra crunch and flavour.
- For extra tender beef, briefly sear the slices before marinating to help seal in the juices and develop a richer flavour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American