Ingredients:

  • 1 lb flank steak, sliced against the grain into 1/8-inch thick strips
  • 1 tbsp low-sodium soy sauce
  • 1 tsp cornstarch
  • 2 large heads of broccoli, cut into bite-sized florets (approx. 450g)
  • 2 tbsp neutral oil (Grapeseed, Avocado, or Vegetable oil)
  • 2 tbsp water
  • 1/2 cup beef broth
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp brown sugar, packed
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

Instructions:

  1. Velvet the beef. Toss the 1/8 inch thick beef strips with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch in a medium bowl. Note: This 5-10 minute rest allows the starch to bond with the protein fibers.
  2. Prep the aromatics. While the beef sits, whisk together the beef broth, 1/4 cup soy sauce, brown sugar, 1 tablespoon cornstarch, sesame oil, garlic, and ginger in a small bowl.
  3. Heat the pan. Add 1 tablespoon of oil to your skillet over high heat. Wait until you see the first wisps of smoke. The pan must be smoking to prevent sticking.
  4. Sear the steak. Add the beef in a single layer. Let it sit undisturbed for 1 minute to develop a crust. Flip and cook for 30 more seconds. Look for a deep brown color, not gray.
  5. Remove the beef. Transfer the steak to a plate. It won't be fully cooked yet, and that's okay; it will finish in the sauce later.
  6. Sauté the broccoli. Wipe the pan if there are burnt bits, add the remaining oil, and toss in the broccoli florets. Stir fry for 1 minute until the edges just start to singe.
  7. The steam hack. Pour in 2 tablespoons of water and immediately cover with a lid. Let it steam for 90 seconds. The broccoli should be vibrant green and fork tender.
  8. Thicken the sauce. Remove the lid and pour in your sauce mixture. Stir constantly for 1 minute until the liquid bubbles and turns translucent and glossy.
  9. The final toss. Return the beef and its juices to the pan. Toss everything together for 30 seconds to coat.
  10. Serve immediately. This dish is at its peak the second it hits the plate. > Chef's Tip: If you want that extra restaurant look, toast some sesame seeds in the dry pan before you start and sprinkle them on at the very end. It adds a tiny bit of crunch and a professional finish. Another trick I've learned is to use a spider strainer or a slotted spoon to remove the beef. This leaves as much flavorful oil in the pan as possible for the broccoli to soak up in the next step. If you find yourself wanting more greens in your life, you can always pair this with some [Air Fryer Broccoli](https://variousmeals.com/recipes/crispy-air-fryer-broccoli/) on the side for a double dose of crunch.