Beef and Broccoli

Ingredients

• 1 pound flank steak, cut across the grain into strips about 1/4 inch thick
• 1 pound broccoli, cut into 1 1/2-inch florets with thinly sliced stems
• 3 tablespoons neutral oil, divided
• 3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1/4 cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon packed brown sugar
• 1 tablespoon cornstarch
• 1/2 cup water, divided
• 1/4 teaspoon black pepper
• 2 green onions, thinly sliced
• 1 tablespoon low-sodium chicken broth, for the sauce

Method

1. 1

   Step 1. Allow about 45 minutes: 20 minutes of preparation, 22 minutes of cooking, and a 3-minute final rest; a 10-minute refrigerated sauce coating overlaps vegetable preparation. Use a 12-inch lidded skillet or 14-inch wok with a lid, plus a thin-tip instant-read thermometer. This yield covers the stir-fry only; any rice accompaniment needs its own preparation time.

2. 2

   Step 2. Whisk the soy sauce, oyster sauce, sugar, cornstarch, 1/4 cup water, the tablespoon of chicken broth, and pepper in a bowl. Cut and measure all the other ingredients before cooking. Pat the sliced beef dry, then coat it with 2 tablespoons of the freshly mixed sauce in a separate bowl. Refrigerate for 10 minutes while preparing the broccoli; keep the remaining sauce clean and separate.

3. 3

   Step 3. Heat 1 tablespoon oil over medium-high heat. Lift the beef from its coating, leaving excess liquid in the bowl; discard that raw-contact liquid. Spread half the beef in one layer and cook for about 2 minutes undisturbed, then turn and cook for 1–2 minutes more to brown the second side. Transfer to a plate reserved for partially cooked beef. Repeat with 1 tablespoon oil and the remaining beef; the meat finishes in the sauce.

4. 4

   Step 4. Add the remaining 1 tablespoon oil and the broccoli. Stir-fry for 2 minutes, then add the remaining 1/4 cup water. Cover and steam for 3–4 minutes until bright green and nearly tender. Uncover and let excess water evaporate. Push the broccoli aside, add the garlic and ginger to the cleared center, and stir for 30 seconds.

5. 5

   Step 5. Return the beef and all its juices. Stir the sauce to lift the settled cornstarch and add it to the pan. Toss over medium heat for 2–3 minutes until bubbling and glossy. With a thin-tip thermometer inserted lengthwise into several of the thickest beef strips, check for at least 145°F. Continue cooking if needed. Remove from the heat, cover, and rest for 3 minutes before serving. Sprinkle with the green onions.