Ingredients:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1/4 tsp baking soda
  • 1 tbsp vegetable oil
  • 1/2 cup beef broth (low sodium)
  • 3 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 lb broccoli florets, cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 scallions, sliced
  • 2 tbsp avocado oil

Instructions:

  1. Slice the beef thinly against the grain. In a bowl, toss the beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and baking soda. Let marinate for 20 minutes at room temperature.
  2. Whisk together beef broth, oyster sauce, 1 tablespoon soy sauce, brown sugar, sesame oil, and 1 teaspoon cornstarch in a separate bowl until smooth.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering.
  4. Sear the beef in small batches to ensure browning (Maillard reaction), cooking until mahogany colored. Remove beef from the pan and set aside.
  5. Add 2 tablespoons of avocado oil to the same pan. Stir-fry the broccoli florets until bright green and crisp-tender.
  6. Add minced garlic, grated ginger, and the white parts of the scallions, sautéing for 1 minute until aromatic.
  7. Return the seared beef to the pan and pour in the prepared stir fry sauce.
  8. Toss everything together over high heat for 1-2 minutes until the sauce thickens into a glossy glaze that coats the beef and broccoli.
  9. Garnish with the green parts of the sliced scallions and serve immediately.