About this recipe

A classic Chinese-American takeout favorite made right at home. Tender slices of flank steak are quickly marinated, then stir-fried with crisp broccoli florets in a rich, savory-sweet brown sauce. Ready in under 30 minutes and better than delivery — this is the reliable, go-to version that never disappoints.

Instructions

1. 1

   Place your flank steak in the freezer for 15 minutes — this firms it up and makes it much easier to slice thinly. Once chilled, slice against the grain into strips about 1/4 inch thick.

2. 2

   In a mixing bowl, combine the soy sauce, cornstarch, sesame oil, and baking soda. Add the sliced flank steak and toss well to coat. Let marinate for at least 15 minutes at room temperature (or up to 1 hour in the fridge).

3. 3

   In a small mixing bowl or measuring cups, whisk together the beef broth, oyster sauce, soy sauce, brown sugar, cornstarch, and sesame oil until smooth and the cornstarch is fully dissolved. Set aside.

4. 4

   Heat your wok or large skillet over ^[high heat] until very hot — almost smoking. Add 1 tablespoon of vegetable oil. Add the broccoli florets and stir-fry for 1 minute. Add the water, cover with a lid or aluminum foil, and let steam for 2 minutes until the broccoli is bright green and just tender-crisp. Transfer the broccoli to a plate and set aside.

5. 5

   Return the wok to ^[high heat] and add the remaining 2 tablespoons of vegetable oil. Once shimmering, add the marinated flank steak in a single layer (work in two batches if needed to avoid crowding). Sear without stirring for 60 seconds, then stir-fry for another 1–2 minutes until just cooked through and lightly browned. Transfer the flank steak to the plate with the broccoli.

6. 6

   Reduce the heat to ^[medium]. Add a small splash of vegetable oil if the wok looks dry, then add the garlic and ginger. Stir-fry for 30 seconds until fragrant — don't let it burn.

7. 7

   Give the sauce a quick re-whisk (the cornstarch settles), then pour it into the wok. Stir and let it come to a simmer — it will thicken quickly, in about 1–2 minutes.

8. 8

   Return the flank steak and broccoli to the wok. Toss everything together until well coated in the glossy sauce and heated through, about 1 minute. Taste and adjust seasoning — add a pinch of brown sugar if you want it sweeter, or a splash of soy sauce for more saltiness.

9. 9

   Serve immediately over steamed white rice. Garnish with sesame seeds and sliced green onions if desired.