Ingredients

Method

1. 1

   Thinly slice the flank steak against the grain into bite-sized pieces.

2. 2

   In a large bowl, combine the sliced beef with baking soda, white pepper, cornstarch slurry, Shaoxing wine, light soy sauce, and oyster sauce. Mix thoroughly with your hands until the beef is well-coated. Set aside to marinate.

3. 3

   Cut the broccoli into florets. Finely mince the fresh ginger and garlic.

4. 4

   In a separate bowl, combine the chicken broth, Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sugar, and cornstarch. Whisk until everything is well combined and the sugar and cornstarch have dissolved. Set aside.

5. 5

   Bring a pot of water to a boil. Add the broccoli florets and blanch for 1 to 2 minutes until crisp-tender and bright green. Remove with a strainer and set aside.

6. 6

   Heat a wok or large pan over high heat. Add about 1 tablespoon of oil. Once hot, add the marinated beef in a single layer. Sear for about 30 seconds on each side until browned but not fully cooked through. Remove the beef from the wok and set aside.

7. 7

   Add the remaining tablespoon of oil to the same wok. Add the minced ginger and garlic and sauté until fragrant, about 30 seconds.

8. 8

   Add the blanched broccoli to the wok and toss with the aromatics. Add the seared beef back into the wok. Pour the prepared stir-fry sauce over everything.

9. 9

   Toss all the ingredients together continuously until the sauce thickens to a glossy consistency and coats the beef and broccoli.

10. 10

    Serve immediately, typically with a side of steamed rice. Enjoy