Beef and Broccoli

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  Beef Flank Steak, Boneless(454g)
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  Cornstarch(15g)
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  Vegetable oil(15g)
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  Soy Sauce, Low Sodium(15g)
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  Baking soda(1g)
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  Low Sodium Beef Broth(120g)
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  Oyster sauce(30g)
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  Chinese cooking wine (Shaoxing)(30g)
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  Soy Sauce, Low Sodium(30g)
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  Cornstarch(15g)
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  Soy Sauce, Low Sodium(5g)
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  1/8 teaspoon white pepper
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  Vegetable oil(30g)
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  Broccoli
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  Green Onion (Scallion)
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  Ginger, Fresh Root(15g)
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  Garlic(240g)
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  Sesame Oil, Toasted(3g)

Instructions

1. 1Thinly slice the flank steak against the grain into bite-sized pieces. In a small bowl, whisk together the cornstarch, vegetable oil, low sodium soy sauce, and baking soda until combined. Add the beef and toss to coat evenly. Let marinate for 10–30 minutes at room temperature.
2. 2While the beef marinates, whisk together the low sodium beef broth, oyster sauce, Chinese cooking wine, low sodium soy sauce, and cornstarch in a separate bowl until smooth. Set the sauce aside.
3. 3Mince the fresh ginger and garlic, and chop the green onions into 1-inch pieces. Have all prepped ingredients within reach of your cooking station.
4. 4Heat 1 tablespoon of vegetable oil in a large sauté pan or wok over medium-high heat. Add the broccoli florets and sauté, stirring occasionally, for 6–8 minutes until crisp-tender and lightly browned at the edges. Transfer to a clean plate and set aside.
5. 5Add the remaining tablespoon of vegetable oil to the pan over medium-high heat. Spread the marinated beef in an even layer and cook undisturbed for 1 minute until the bottom is caramelized and golden brown. Flip the beef, add the ginger and garlic, and cook for 1–2 minutes, stirring frequently, until the beef is nearly cooked through (internal temp should reach 130–135°F for medium-rare).
6. 6Carefully pour the sauce into the pan (it may sputter), then add the cooked broccoli and green onions. Toss everything to combine and cook for 30–60 seconds over medium-high heat until the sauce thickens and coats the beef and broccoli, then stir in the toasted sesame oil until combined.
7. 7Taste and season with additional low sodium soy sauce if needed. Divide evenly into 4 airtight containers while hot.
8. 8Serve warm over rice or fried rice within 3–4 days, reheating gently in a skillet or microwave before eating.