Ingredients

For the beef

• 1 lb Thomas Farms grass-fed flank steak, thinly sliced against the grain
• 2 tsp soy sauce
• 1 tsp cornstarch
• 1 tsp sesame oil

For the sauce

• ⅓ cup low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional, for sweetness)
• 1 tbsp brown sugar or honey
• 1 tbsp rice vinegar
• 2 tsp cornstarch mixed with 2 tbsp water (slurry)
• ½ cup beef broth (or water)
• 1 tsp freshly grated ginger
• 2 garlic cloves, minced

For the stir-fry

• 3 cups broccoli florets
• 2 tbsp vegetable oil (divided)
• 2 green onions, sliced (for garnish)
• Sesame seeds (optional garnish)

---

Instructions

1. Marinate the beef

1. In a bowl, mix flank steak slices with soy sauce, cornstarch, and sesame oil.
2. Let marinate 20–30 minutes (while prepping everything else).

2. Make the sauce

1. In a small bowl, whisk soy sauce, oyster sauce, hoisin, brown sugar, rice vinegar, beef broth, ginger, and garlic.
2. Set aside.

3. Cook the broccoli

1. Bring a small pot of water to a boil, blanch broccoli florets for 1–2 minutes until bright green and just tender.
2. Drain and set aside.

4. Stir-fry the beef

1. Heat 1 tbsp oil in a wok or large skillet over high heat.
2. Add marinated beef in a single layer; sear 1–2 minutes per side until browned (don’t overcrowd). Remove and set aside.

5. Finish the stir-fry

1. Add 1 tbsp oil to the wok. Pour in the sauce mixture and bring to a simmer.
2. Stir in cornstarch slurry to thicken slightly.
3. Add broccoli and beef back into the wok. Toss everything together 1–2 minutes until coated and heated through.

6. Serve

• Garnish with green onions and sesame seeds.
• Serve hot over steamed jasmine or basmati rice.

👉 Pro tip: Freeze the flank steak for 20 minutes before slicing — it makes it much easier to cut thin slices against the grain.