Ingredients

• 1.25 pound beef flank steak, thinly sliced against the grain
• 5 cup broccoli, cut into florets
• 0.75 cup roasted unsalted cashews
• 4 clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoon soy sauce
• 2 tablespoon oyster sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 0.5 teaspoon red pepper flakes
• 2 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 3 scallions, sliced
• 1 teaspoon sesame seeds
• 2 cup white rice, steamed

Steps

1. Slice the beef flank steak thinly against the grain and set aside. Cut broccoli into florets of roughly equal size.
2. In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and red pepper flakes. Set the sauce aside.
3. Mince the garlic and ginger and have all ingredients prepped and within arm's reach of your stove before you begin cooking.
4. Heat a large wok or 12-inch skillet over high heat until very hot, about 1 minute.
5. Add 1 tablespoon of vegetable oil to the wok and swirl to coat evenly.
6. Add the beef slices in a single layer and let them sear without stirring for 2 minutes until golden on one side.
7. Stir and toss the beef for 1 minute until mostly cooked through, then transfer to a clean plate.
8. Add the remaining 1 tablespoon of vegetable oil to the wok and add the broccoli florets in a single layer.
9. Cook the broccoli without stirring for 2 minutes until the bottoms char slightly, then stir and cook for another 2 minutes until tender-crisp.
10. Push the broccoli to the sides of the wok, add minced garlic and ginger to the center, and cook for 30 seconds until fragrant.
11. Return the cooked beef to the wok and pour in the prepared sauce.
12. Toss everything together for 1 minute until the sauce coats all ingredients and the beef is heated through.
13. Remove the wok from heat and drizzle in the sesame oil, then fold in the roasted cashews.
14. Transfer the stir-fry to a serving platter and top with sliced scallions and sesame seeds.
15. Serve immediately over steamed white rice.