# What You Need:
→ Stir-Fry
01 - 1 lb flank steak, thinly sliced across the grain
02 - 1 tablespoon cornstarch
03 - 1 tablespoon soy sauce
04 - 2 tablespoons vegetable oil
05 - 10 oz broccoli florets
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
→ Sauce
08 - 4 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 2 tablespoons water
11 - 1 tablespoon brown sugar
12 - 1 teaspoon cornstarch
13 - 1 teaspoon sesame oil
→ Serving
14 - 1 ½ cups jasmine or long-grain rice, cooked
15 - 1 tablespoon sesame seeds (optional)
16 - 2 spring onions, sliced (optional)
# Directions:
01 - Combine sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Let rest for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, water, brown sugar, cornstarch, and sesame oil in a small bowl. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Stir-fry broccoli 2 to 3 minutes until bright green and tender-crisp. Remove from pan.
04 - Add remaining 1 tablespoon vegetable oil to pan. Spread marinated beef in a single layer and cook undisturbed for 1 minute, then stir-fry until browned and nearly cooked through, about 2 to 3 minutes.
05 - Stir in minced garlic and grated ginger. Cook for 30 seconds until fragrant.
06 - Return broccoli to pan. Pour in sauce and stir to coat evenly. Cook 1 to 2 minutes until sauce thickens and ingredients are heated through.
07 - Plate stir-fry over cooked rice. Garnish with sesame seeds and sliced spring onions if desired.
