# What You’ll Need:
→ Beef & Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tbsp dry sherry or rice wine (optional)
→ Vegetables
05 - 1 large head broccoli, cut into florets (about 4 cups)
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
→ Sauce
08 - 3 tbsp soy sauce
09 - 2 tbsp oyster sauce
10 - 1 tbsp brown sugar
11 - 1 tbsp cornstarch
12 - ½ cup beef or chicken broth
13 - 1 tsp sesame oil
→ For Stir-Frying
14 - 2 tbsp vegetable oil
15 - 2 spring onions, sliced (for garnish)
16 - Toasted sesame seeds (optional, for garnish)
# Directions:
01 - Combine thinly sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and dry sherry if using. Toss to coat and allow to marinate for 10 minutes.
02 - Whisk together 3 tablespoons soy sauce, oyster sauce, brown sugar, 1 tablespoon cornstarch, beef or chicken broth, and sesame oil in a small bowl. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add broccoli florets and stir-fry for 2 to 3 minutes until tender-crisp, adding a splash of water if needed. Transfer broccoli to a plate.
04 - Add remaining 1 tablespoon vegetable oil to the wok. Spread marinated beef in a single layer and cook for 2 to 3 minutes until browned, stirring occasionally.
05 - Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
06 - Return broccoli to the wok, pour in the prepared sauce, and stir to combine. Cook for 2 to 3 minutes until the sauce thickens and evenly coats the ingredients.
07 - Plate immediately and garnish with sliced spring onions and toasted sesame seeds if desired.
