Beef and Broccoli Recipe in 25 Minutes

Instructions:

1. Slice the 1 lb Flank Steak into thin strips, then toss with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1 tsp sesame oil. Note: This creates the protective velvet layer.
2. Whisk the 1/2 cup beef broth, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp oyster sauce, 1 tbsp ginger, 3 cloves garlic, and 1 tbsp cornstarch in a small bowl.
3. Set a large skillet or wok over high heat with 1 tbsp neutral oil until a drop of water dances and evaporates instantly.
4. Add the beef in a single layer and let it sit for 60 seconds until a dark brown crust forms on the bottom.
5. Stir the beef for another minute until just browned on all sides, then remove it from the pan immediately. Note: It will finish cooking in the sauce later.
6. Add the 1 lb broccoli florets and 1/4 cup water to the same pan, then cover with a lid for 2 minutes until the broccoli is bright green and crisp tender.
7. Remove the lid and let any remaining water evaporate, adding the final 1 tbsp of oil if the pan looks dry.
8. Pour the sauce mixture into the pan with the broccoli and stir constantly until the liquid bubbles and turns translucent and glossy.
9. Add the beef back into the pan and toss for 30 seconds until every piece is coated in the velvety glaze.
10. Serve immediately. Top with sesame seeds if you're feeling fancy and serve over hot rice.