Instructions

1. 1

   In a medium bowl, combine the thinly sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, 1/2 tsp sesame oil, and a pinch of black pepper. Toss well to coat and set aside.

2. 2

   In a separate small bowl, whisk together the beef broth, 2 tbsp soy sauce, oyster sauce (if using), brown sugar, grated ginger, minced garlic, 1 tbsp cornstarch, and rice vinegar until smooth.

3. 3

   For perfectly crisp-tender broccoli, quickly blanch it in boiling salted water for 1-2 minutes, then plunge into an ice bath. Drain thoroughly.

4. 4

   Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering and almost smoking.

5. 5

   Add the marinated beef to the hot wok in a single layer and cook for 1-2 minutes per side until browned and just cooked through. Remove and set aside.

6. 6

   If needed, add more oil to the wok. Add sliced onion and cook for 1-2 minutes until slightly softened.

7. 7

   Add the blanched broccoli and stir-fry for 2-3 minutes until desired tenderness.

8. 8

   Whisk the sauce again and pour into the wok. Bring to a simmer, stirring constantly until thickened.

9. 9

   Return the cooked beef to the wok, tossing to coat evenly with sauce and vegetables. Heat through for 30 seconds to 1 minute.

10. 10

    Remove from heat immediately. Garnish with sesame seeds and sliced green onions if desired. Serve hot over steamed rice, noodles, or quinoa.

Used in this recipe: Carbon Steel Wok · Instant-Read Thermometer · Kitchen Tongs (Amazon, affiliate links)