Beef and Broccoli Stir-Fry

Method

1. 1Slice the flank steak against the grain at a 45-degree angle into strips 3–4 mm thick. For easier slicing, freeze the steak for 30–45 minutes first. In a bowl, combine the sliced beef with ¼ tsp baking soda, 1 tbsp soy sauce, 1 tbsp cornstarch and 1 tbsp water. Mix well and marinate for 15–20 minutes. The baking soda tenderises the meat — this is the Chinese restaurant technique.
2. 2Mix the sauce: combine oyster sauce, remaining soy sauce, brown sugar, sesame oil, broth and 1 tbsp cornstarch in a small bowl. Stir until the cornstarch dissolves. Set aside.
3. 3Bring a pot of salted water to a boil. Blanch the broccoli florets for 45–60 seconds — they should turn bright green and be tender-crisp. Drain immediately and set aside. Do not overcook.
4. 4Heat a wok or large heavy skillet over the highest heat until it smokes. Add 1 tbsp oil. Add the beef in a single layer — do not crowd the pan or it will steam instead of sear. Cook undisturbed for 1 minute until browned underneath, then stir and cook 30 seconds more. The beef should be 80–90% cooked. Remove and set aside.
5. 5Add the remaining oil to the wok. Add the minced garlic and ginger, stir for 20 seconds. Pour the sauce around the sides of the wok (not in the center) to deglaze. Bring to a simmer and stir for 30 seconds until slightly thickened.
6. 6Return the beef and broccoli to the wok. Toss everything together over high heat for 30–60 seconds until the sauce coats everything and the beef is fully cooked. Serve immediately over steamed white rice, topped with sesame seeds if desired.