Ingredients

• 1 lb flank steak, skirt steak, or other cut 
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda (Optional) 

• 1/2 cup chicken stock (or beef stock)
• 1½ tablespoons chicken stock (extra)
• ½ teaspoon rice vinegar
• ½ teaspoon sugar (additional)
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce (*see note 2)
• 2 teaspoons brown sugar (or white sugar)
• 1 tablespoon cornstarch

• 1 head broccoli, cut into bite-size florets
• 1 tablespoon peanut oil (or vegetable oil) (*see note 3)
• 3 garlic cloves, minced
• 2 teaspoons ginger, minced

Instructions

1. Prepare the beef
   Slice the beef against the grain into 0.5 cm (1/4 inch) slices or 1 cm (1/2 inch) strips. Place in a small bowl. Add soy sauce, peanut oil, and cornstarch (*see note 1). Mix gently by hand until each piece is lightly coated. Let it sit for 10 minutes while you gather the remaining ingredients.
2. Mix the sauce
   In a medium bowl, combine all sauce ingredients. Stir until evenly blended.
3. Steam the broccoli
   Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add the broccoli and cover. Steam just until bright green and barely tender, about 1 minute, allowing the water to cook off. Transfer to a plate. If moisture remains in the pan, carefully wipe it out using a paper towel and tongs.
4. Cook the beef
   Add oil to the skillet and swirl to coat. Heat over medium-high until hot. Arrange the beef in a single layer. Leave undisturbed for 30 seconds, until the underside browns. Turn and cook briefly on the other side. Stir and continue cooking until lightly seared outside but still slightly pink inside.
5. Add aromatics
   Stir in the garlic and ginger. Cook briefly, stirring, until fragrant.
6. Combine and finish
   Return the broccoli to the pan. Stir the sauce once more to fully dissolve the cornstarch, then pour it into the skillet. Cook, stirring constantly, until the sauce thickens—about 1 minute. Transfer immediately to a serving plate and serve hot as a main dish.

• Tenderizing tip:
  If using a tougher cut such as chuck, brisket, or round roast, include 1/2 teaspoon baking soda in the marinade and extend marinating time to 30 minutes. This helps soften the meat and improves juiciness.
• Dark soy sauce:
  This adds a deeper color and subtle caramel flavor. If unavailable, omit it and add 1/2 teaspoon molasses for extra depth.
• Oil substitute:
  If peanut oil isn’t on hand, finish the dish with 1/2 teaspoon toasted sesame oil after turning off the heat and toss to combine for added aroma.