In a Mixing Bowl, combine the sliced 1 lb flank steak thinly sliced against the grain into 1/4-inch strips with 2 tablespoons 2 tbsp soy sauce low-sodium preferred, 1 tablespoon 1 tbsp cornstarch, and 1 teaspoon 1 tsp sesame oil. Toss well to coat every piece evenly. Let the 1 lb flank steak thinly sliced against the grain into 1/4-inch strips marinate at room temperature for at least 15 minutes while you prep the remaining ingredients.

In a Mixing Bowl, whisk together the 3 tbsp oyster sauce, 2 tbsp soy sauce low-sodium preferred, 1 tbsp brown sugar packed, 1 tbsp cornstarch, ½ cup beef broth low-sodium, and 1 tsp sesame oil until the 1 tbsp cornstarch is fully dissolved and no lumps remain. Set aside.

Pull the brisket from the Refrigerator 30 to 60 minutes before cooking to let it approach room temperature. Trim hard fat down to about a quarter inch. Apply your dry rub or salt-and-pepper blend evenly over the whole surface, pressing it in firmly. Soak Wood Chips in water for at least 30 minutes if your Smoker uses chips, or prep wood chunks and pellets per your smoker's directions. Empty the drip tray before you start. Set aside unwaxed Butcher Paper or heavy-duty Aluminum Foil for wrapping later in the cook.

Preheat your Smoker to 225–250°F and verify the temperature with a standalone Meat Thermometer. Add Wood Chips, chunks, or pellets per your smoker's instructions. Place the brisket fat side up with the point end toward the heat source. Close the smoker and avoid opening it often. Check wood and adjust vents every 45 minutes to hold 225–250°F. Rotate the brisket every 3 hours and flip if one side colors faster. Smoke uncovered until the internal temperature hits 165°F and a dark bark has formed, about 5 to 8 hours. Wrap tightly in Butcher Paper or Aluminum Foil, return to the smoker, and continue until an Instant-Read Thermometer reads 195–203°F and the meat is very tender but not falling apart, roughly 4 to 5 more hours. Total cook time is typically 8 to 12 hours. Use internal temperature and texture as your doneness cues, not the clock alone.

Return the Wok to high heat and add the remaining 1 tablespoon of 2 tbsp vegetable oil divided. Add the marinated 1 lb flank steak thinly sliced against the grain into 1/4-inch strips in a single layer and sear undisturbed for 1 minute, then stir-fry for another 1–2 minutes until browned and just cooked through. Work in batches if needed to avoid steaming the meat.

Push the 1 lb flank steak thinly sliced against the grain into 1/4-inch strips to the sides of the Wok and add the minced 4 cloves garlic minced and 1 tbsp fresh ginger grated or minced to the center. Stir-fry for 30 seconds until fragrant, then mix everything together.

Pull the brisket from the Refrigerator 30 to 60 minutes before cooking to let it approach room temperature. Trim hard fat down to about a quarter inch. Apply your dry rub or salt-and-pepper blend evenly over the whole surface, pressing it in firmly. Soak Wood Chips in water for at least 30 minutes if your Smoker uses chips, or prep wood chunks and pellets per your smoker's directions. Empty the drip tray before you start. Set aside unwaxed Butcher Paper or heavy-duty Aluminum Foil for wrapping later in the cook.