Velveted flank steak and crisp broccoli in a glossy oyster-soy sauce — takeout's greatest hit, faster than delivery.
What you need
Ingredients
Servings
3
400 g
🥩 Flank Steak ›
thin-sliced against the grain
1 head
🥦 Broccoli ›
in florets
3 cloves
🧄 Garlic ›
1 thumb
🫚 Ginger ›
minced
2 tbsp
🦪 Oyster Sauce ›
2 tbsp
🍶 Soy Sauce ›
1 tbsp
❄️ Cornstarch ›
1 tsp
🛢️ Sesame Oil ›
2 tbsp
🛢️ Vegetable Oil ›
2 portions
🍚 Jasmine Rice ›
steamed, to serve
Add all to shopping list
Mise en place
Before you start
20m
Prep
10m
Cook
30m
Total
3
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Flank Steak — thin-sliced against the grain
Broccoli — in florets
Ginger — minced
Jasmine Rice — steamed, to serve
4 steps
Method
1
Toss the beef with half the soy and the cornstarch; rest 15 minutes.
💡
This is velveting — the cornstarch coat keeps the beef silky at wok heat.
2
Blanch the broccoli 90 seconds in boiling water and drain.
3
Sear the beef in a screaming wok in one layer, 2 minutes, and remove. Stir-fry garlic and ginger 20 seconds.
Learn the technique ›
4
Return beef and broccoli with oyster sauce, remaining soy, and a splash of water; toss until the sauce clings, 1 minute. Finish with sesame oil over rice.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.