# What You Need:
→ For the Stir-Fry
01 - 1 lb flank steak, thinly sliced across the grain
02 - 1 tablespoon cornstarch
03 - 1 tablespoon soy sauce
04 - 2 tablespoons vegetable oil
05 - 10 oz broccoli florets
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
→ For the Sauce
08 - 4 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 2 tablespoons water
11 - 1 tablespoon brown sugar
12 - 1 teaspoon cornstarch
13 - 1 teaspoon sesame oil
→ For Serving
14 - 1 ½ cups jasmine or long-grain rice, cooked according to package instructions
15 - 1 tablespoon sesame seeds (optional)
16 - 2 spring onions, sliced (optional)
# Directions:
01 - Toss the sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Set aside to marinate for 10 minutes.
02 - Whisk together all sauce ingredients in a small bowl: soy sauce, oyster sauce, water, brown sugar, cornstarch, and sesame oil. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the broccoli and stir-fry for 2–3 minutes until bright green and just tender. Remove and set aside.
04 - Add the remaining tablespoon of oil to the pan. Add the marinated beef in a single layer and sauté undisturbed for 1 minute, then stir-fry for 2–3 minutes until browned and nearly cooked through.
05 - Add garlic and ginger, stir-frying for 30 seconds until fragrant.
06 - Return the broccoli to the pan. Pour in the prepared sauce and stir to coat all ingredients. Cook for 1–2 minutes until the sauce thickens and everything is heated through.
07 - Serve immediately over steamed rice. Garnish with sesame seeds and spring onions if desired.
