This no-fuss version of the popular restaurant dish is perfect for busy weeknights.
Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- ½ cup beef broth
- 1½ tsp. soy sauce
- 1½ tsp. oyster sauce
- 1½ tsp. Chinese rice wine
- 1 tsp. granulated sugar
- 1 tsp. sesame oil
- ¾ tsp. ground black pepper, divided
- 1 tsp. cornstarch
- 3 Tbsp. peanut oil, divided
- 2 cloves garlic, peeled and chopped
- ¾ lb. flank steak, cut across the grain into thin strips
- 2 cups chopped broccoli
- 1 tsp. salt
- 4 cups cooked white rice
- 2 scallions, thinly sliced
- ¼ cup cilantro leaves
- In a bowl, whisk together the beef broth, soy sauce, oyster sauce, rice wine, sugar, sesame oil, and ¼ teaspoon pepper until combined. Whisk in the cornstarch; set aside.
- Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons peanut oil. When the oil is hot, add the garlic. Press the garlic down with a spatula so that it releases its juices into the oil.
- Add the beef, laying it flat in the pan. Let sear briefly, then stir-fry the meat, stirring and tossing for 2 minutes or until it is no longer pink. Remove the beef from the pan and drain in a colander or on paper towels.
- Add 1 tablespoon peanut oil. When the oil is hot, add the broccoli and sprinkle with salt and remaining pepper. Stir-fry for 3–4 minutes, until the broccoli turns a darker green and is tender but still crisp.
- Push the broccoli to the sides of the wok or skillet. Stir the sauce to reincorporate any cornstarch that has settled on the bottom. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. When the sauce has thickened, add the meat back into the pan. Cook for 1 minute, stirring to mix everything together. Serve hot over rice, garnished with scallions and cilantro leaves.