For episode two of my takeout series, we’re making a classic! This recipe features thinly sliced flank steak marinated for tenderness, blanched broccoli, and a savory homemade sauce, all stir-fried to perfection and served over rice.
Marinate the Beef: In a bowl, dissolve baking soda in a small amount of water. Add soy sauce, oyster sauce, mirin, cornstarch, and sesame oil. Mix well, then add the thinly sliced steak. Toss to coat and let it marinate for at least 30 minutes, ideally 1+ hours.
Prepare the Sauce: In a separate bowl, whisk together soy sauce, oyster sauce, mirin, sugar, cornstarch, beef broth, and sesame oil until smooth. Set aside.
Blanch the Broccoli: Bring a pot of water to a boil. Add broccoli florets and blanch for 1-2 minutes until bright green and slightly tender. Drain and set aside.
Cook the Beef: Heat 1 tbsp vegetable oil in a skillet or wok over medium-high heat. Add a third of the beef in a single layer and cook for 2-3 minutes, stirring occasionally, until browned but not fully cooked. Remove and repeat two more times.
Stir-Fry the Aromatics: In the same skillet, add the remaining 0.5 tbsp oil. Stir-fry minced garlic and ginger for 30 seconds until fragrant.
Combine Everything: Return beef and broccoli to the skillet. Pour the sauce over and stir to coat. Cook for 5-10 minutes, or until the sauce thickens and the beef is fully cooked. If the sauce is too thin, simmer until it reaches the desired consistency.
Serve: Serve over rice and garnish with sesame seeds and green onions. Enjoy!
