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Thinly slice the flank steak against the grain into bite-sized pieces. In a medium bowl, combine the sliced beef with 1 tablespoon of minced fresh ginger, 1 tablespoon of minced garlic, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of hoisin sauce, 1/2 teaspoon of sesame oil, 1 tablespoon of cornstarch, and 1 tablespoon of baking soda. Mix thoroughly until the beef is well coated. Set aside to marinate for at least 15 minutes while you prepare the rest of the ingredients.

In a separate bowl, prepare the sauce by whisking together 1 1/2 cups of chicken broth, 1/4 cup of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of hoisin sauce, 1/2 teaspoon of Sriracha, 1/4 cup of packed brown sugar, 1/4 teaspoon of white pepper, and 1 tablespoon of cornstarch until smooth. Set aside.

Cut the broccoli crowns into bite-sized florets. Ensure they are uniform in size for even cooking.

Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat. Once hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef for approximately 8-10 minutes, stirring occasionally, until it is almost fully cooked and browned. Remove the seared beef from the pan and set aside.

To the same pan, add 1 tablespoon of olive oil, along with the remaining 1 tablespoon of minced fresh ginger and 1 tablespoon of minced garlic. Sauté for 30 seconds until fragrant. Add the broccoli florets to the pan. Cover and cook for 5-7 minutes, stirring occasionally, until the broccoli turns bright green and is tender-crisp.

Pour the prepared sauce over the broccoli in the pan. Bring the sauce to a simmer, stirring constantly. Return the seared beef to the pan, tossing to coat. Cover and let it simmer for another 5-10 minutes, allowing the flavors to meld and the beef to finish cooking through.

If a thicker sauce is desired, create a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Gradually stir the slurry into the simmering sauce until the desired consistency is reached. Cook for an additional 1-2 minutes.

Serve the Beef and Broccoli hot over cooked white rice. Garnish with sesame seeds, as needed, before serving.


Thinly slice the flank steak against the grain into bite-sized pieces. In a medium bowl, combine the sliced beef with 1 tablespoon of minced fresh ginger, 1 tablespoon of minced garlic, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of hoisin sauce, 1/2 teaspoon of sesame oil, 1 tablespoon of cornstarch, and 1 tablespoon of baking soda. Mix thoroughly until the beef is well coated. Set aside to marinate for at least 15 minutes while you prepare the rest of the ingredients.

In a separate bowl, prepare the sauce by whisking together 1 1/2 cups of chicken broth, 1/4 cup of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of hoisin sauce, 1/2 teaspoon of Sriracha, 1/4 cup of packed brown sugar, 1/4 teaspoon of white pepper, and 1 tablespoon of cornstarch until smooth. Set aside.

Cut the broccoli crowns into bite-sized florets. Ensure they are uniform in size for even cooking.

Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat. Once hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef for approximately 8-10 minutes, stirring occasionally, until it is almost fully cooked and browned. Remove the seared beef from the pan and set aside.

To the same pan, add 1 tablespoon of olive oil, along with the remaining 1 tablespoon of minced fresh ginger and 1 tablespoon of minced garlic. Sauté for 30 seconds until fragrant. Add the broccoli florets to the pan. Cover and cook for 5-7 minutes, stirring occasionally, until the broccoli turns bright green and is tender-crisp.

Pour the prepared sauce over the broccoli in the pan. Bring the sauce to a simmer, stirring constantly. Return the seared beef to the pan, tossing to coat. Cover and let it simmer for another 5-10 minutes, allowing the flavors to meld and the beef to finish cooking through.

If a thicker sauce is desired, create a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Gradually stir the slurry into the simmering sauce until the desired consistency is reached. Cook for an additional 1-2 minutes.

Serve the Beef and Broccoli hot over cooked white rice. Garnish with sesame seeds, as needed, before serving.
