Beef and Broccoli

Ingredients

For the beef

• 1 lb flank steak, 450 g, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tbsp cornstarch (cornflour)
• ¼ tsp baking soda (bicarbonate of soda)

For the sauce

• ½ cup beef or chicken broth, 120 ml
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch (cornflour)

For the stir-fry

• 2 tbsp neutral oil, divided
• 4 cups broccoli florets, about 12 oz (340 g)
• 3 tbsp water
• 3 garlic cloves, finely chopped
• 1 tbsp fresh ginger, finely grated
• 1 tsp sesame seeds, to serve

Instructions

Prepare the beef and sauce

1. In a bowl, toss the sliced beef with the soy sauce, cornstarch and baking soda. Let it stand for 15 minutes while you prepare everything else.
2. Whisk together the broth, oyster sauce, soy sauce, brown sugar, sesame oil and cornstarch until smooth.

Cook

3. Heat 1 tablespoon of the oil in a large skillet or wok over high heat until shimmering. Add half the beef in a single layer and sear for 1 minute without moving, then stir and cook for 1 minute more, until browned but still slightly pink. Transfer to a plate and repeat with the remaining beef.
4. Add the broccoli and water to the pan, cover and cook for 2 to 3 minutes, until bright green and crisp-tender. Uncover and let any remaining water evaporate.
5. Push the broccoli to the side, add the remaining 1 tablespoon of oil, then the garlic and ginger. Cook for 30 seconds, until fragrant.
6. Stir the sauce, pour it in and bring to a simmer. Cook for 1 minute, until thickened and glossy.
7. Return the beef and its juices to the pan and toss for 1 minute, until coated and heated through. Sprinkle with sesame seeds and serve with rice.