1 1/2 lbs flank steak thinly sliced against the grain
1 TBSP oyster sauce
1 TBSP corn starch
1 TBSP Water
1/4 tsp baking soda
3 cups broccoli florets
1 TBSP canola oil

For the Sauce
1/4 cup soy sauce low sodium
1 TBSP brown sugar
1 TBSP oyster sauce
6 cloves garlic minced
1 TBSP fresh ginger grated
1 TBSP toasted sesame oil
1/2 cup beef broth
2 tsp cornstarch


  1. Slice the flank steak thinly against the grain. in a large bowl, whisk together the 1 TBSP of oyster sauce, 1 TBSP corn starch, 1 TBSP water and 1/4 tsp baking soda. Add the sliced meat and toss to fully coat, set aside.
  2. Whisk together the ingredients for the sauce, set aside.
  3. Heat a large skillet over medium high heat. Add 1 TBSP canola oil (or oil of choice). When oil is hot, add the flank steak. You may need to work in batches to avoid crowding the pan. Cook until beef is browned on the bottom, about two minutes. Stir and continue cooking until beef is browned, 2-3 more minutes.
  4. Add broccoli and sauce to pan, stir to coat everything, and cover. Allow to cook until broccoli is bright green crisp-tender, about 3 minutes.
  5. Remove from heat, stir again to coat in sauce and serve.

If you don’t have oyster sauce, you can sub 1 TBSP soy sauce + 1 TBSP brown sugar. It won’t have quite as much umami flavor, but will do in a pinch.
Be sure to cut flank steak AGAINST the grain. See which direction the muscle fibers are running, then slice across it.

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