Preparation Steps

• In a bowl, combine the sliced flank steak with soy sauce, cornstarch, sesame oil, and black pepper. Toss to coat and let marinate for at least 15 minutes.
• Blanch the broccoli: In a large skillet or wok, heat 0.5 cup of water over medium-high heat. Add the broccoli florets and cook for 2-3 minutes until bright green and crisp-tender. Remove from skillet and set aside.
• Prepare the sauce: In a small bowl, whisk together beef broth, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, and the cornstarch slurry.
• Stir-fry the beef: Heat 1 tablespoon of vegetable oil in the same skillet or wok over medium-high heat. Add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 1-2 minutes per side until browned. Remove beef from skillet and set aside.
• Sauté aromatics: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and grated ginger and cook for about 30 seconds until fragrant.
• Combine and finish: Return the cooked beef to the skillet. Add the blanched broccoli. Pour the prepared sauce over the beef and broccoli. Stir well to coat and cook for another 1-2 minutes, or until the sauce has thickened.
• Serve immediately over steamed rice.