Classic Beef and Broccoli Stir-Fry

Slice the beef flank steak thinly against the grain into bite-sized pieces. In a medium bowl, toss the beef with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Let marinate for at least 10 minutes.

In a separate small bowl, whisk together the remaining soy sauce (approximately 3 tablespoons), oyster sauce, brown sugar, sesame oil, and water or beef broth. Set aside.

Steam or blanch the broccoli florets for 3-4 minutes until they are crisp-tender and bright green. Drain well and set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 2-3 minutes per side until browned. Remove the beef from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.

Return the cooked broccoli to the skillet. Stir-fry for 1 minute to combine with the aromatics.

Give the prepared sauce mixture a quick whisk and pour it into the skillet. Bring to a simmer, stirring constantly until the sauce thickens.

Return the cooked beef to the skillet. Toss everything together to coat the beef and broccoli evenly with the sauce.

Serve immediately, optionally over steamed rice.