Ingredients

• 1.5 pound beef flank steak, thinly sliced against the grain
• 6 cup broccoli, florets
• 3 tablespoon soy sauce
• 2 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon fresh ginger, grated
• 4 clove garlic, minced
• 0.25 cup beef broth
• 1 teaspoon sesame oil
• 3 tablespoon vegetable oil
• 0.25 teaspoon red pepper flakes
• 0.25 teaspoon black pepper
• 2 green onions, sliced
• 1 teaspoon sesame seeds
• 2 cup white rice

Steps

1. If cooking rice, start it now in a separate pot or rice cooker following package directions. For 2 cups uncooked rice, typically use 4 cups water and cook for 15-20 minutes.
2. Cut the beef flank steak into thin strips against the grain (about 1/4 inch thick). This makes the beef more tender. Pat dry with paper towels.
3. Cut broccoli into bite-sized florets with about 1-2 inches of stem attached.
4. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, ginger, garlic, beef broth, sesame oil, red pepper flakes, and black pepper. Set aside.
5. Heat a 14-inch wok or large skillet over medium-high heat for 1-2 minutes until very hot.
6. Add 1.5 tablespoons of vegetable oil and swirl to coat the wok evenly. Let it shimmer for about 30 seconds.
7. Working in two batches to avoid crowding, add half the beef strips to the hot wok. Sear for 2-3 minutes, stirring occasionally, until the meat is browned on the outside but still pink inside. Transfer to a clean plate.
8. Add the remaining 1.5 tablespoons of vegetable oil to the wok and swirl to coat. Add the second batch of beef strips and sear for 2-3 minutes until browned. Transfer to the plate with the first batch.
9. Add the broccoli florets to the wok and stir-fry for 4-5 minutes until the broccoli is tender-crisp and bright green, stirring frequently.
10. Return all the cooked beef to the wok with the broccoli. Stir the sauce mixture one more time to ensure the cornstarch is fully incorporated, then pour it into the wok.
11. Stir everything together over medium-high heat for 1-2 minutes until the sauce thickens and coats the beef and broccoli evenly. The sauce should become glossy and darker brown.
12. Taste and adjust seasoning if needed. Remove from heat and transfer to a serving dish.
13. Divide steamed rice among four bowls or plates. Top with the beef and broccoli stir-fry. Garnish with sliced green onions and sesame seeds.