Beef and Broccoli Sauce Recipe: 20 Min

Instructions:

1. Slice the beef: Cut the 1 lb flank steak into 1/8 inch thick strips, always cutting across the visible grain lines.
2. Whisk the sauce: Combine the 1/2 cup beef broth, 1/4 cup oyster sauce, 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp sesame oil, and 1/2 tsp black pepper in a small bowl.
3. Create the slurry: In a separate tiny bowl, mix 1 tbsp cornstarch with 2 tbsp water until completely smooth and milky.
4. Blanch the broccoli: Place the 4 cups of florets in a microwave safe bowl with a splash of water, cover, and steam for 2 minutes until bright green and tender crisp.
5. Heat the pan: Add 1 tbsp neutral oil to your skillet over medium high heat until the oil begins to shimmer and smoke slightly.
6. Sear the beef: Add the steak in a single layer and cook for 1 to 2 minutes without moving them until a dark brown crust forms. Flip and cook for 1 minute more.
7. Sauté aromatics: Push the beef to the edges, add the remaining 1 tbsp oil, then toss in the 3 cloves minced garlic and 1 tbsp grated ginger until fragrant and golden (about 30 seconds).
8. Introduce the sauce: Pour the broth mixture into the pan and bring it to a simmer until small bubbles break the surface.
9. Thicken the glaze: Give your cornstarch slurry one last stir, pour it in, and stir constantly for 30 to 45 seconds until the liquid turns glossy and thick.
10. Combine and finish: Toss the steamed broccoli back into the pan and coat everything thoroughly until the sauce clings to every surface.