# What You Need:
→ For the Stir-Fry
01 - 1 lb flank steak, thinly sliced across the grain
02 - 1 tablespoon cornstarch
03 - 1 tablespoon soy sauce
04 - 2 tablespoons vegetable oil
05 - 10 oz broccoli florets
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
→ For the Sauce
08 - 4 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 2 tablespoons water
11 - 1 tablespoon brown sugar
12 - 1 teaspoon cornstarch
13 - 1 teaspoon sesame oil
→ For Serving
14 - 1 ½ cups jasmine or long-grain rice, cooked according to package instructions
15 - 1 tablespoon sesame seeds (optional)
16 - 2 spring onions, sliced (optional)
# Step-by-Step:
01 - Toss the sliced flank steak with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Let sit for 10 minutes to tenderize.
02 - Whisk together soy sauce, oyster sauce, water, brown sugar, cornstarch, and sesame oil in a small bowl until smooth. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add broccoli florets and stir-fry for 2–3 minutes until bright green and crisp-tender. Remove from pan and set aside.
04 - Add remaining 1 tablespoon oil to the pan. Spread marinated beef in a single layer and sear undisturbed for 1 minute. Stir-fry for 2–3 minutes until browned and nearly cooked through.
05 - Add minced garlic and grated ginger to the beef. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Return broccoli to the pan. Pour in prepared sauce and toss to coat all ingredients. Cook for 1–2 minutes until sauce thickens and everything is heated through.
07 - Serve immediately over steamed jasmine rice. Garnish with sesame seeds and sliced spring onions if desired.
