# What You Need:
→ Beef and Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon rice vinegar
05 - 1 teaspoon sesame oil
→ Sauce
06 - 3 tablespoons soy sauce
07 - 2 tablespoons oyster sauce
08 - 1 tablespoon honey or brown sugar
09 - 1 tablespoon fresh ginger, grated
10 - 2 garlic cloves, minced
11 - 1/2 cup beef or chicken broth
12 - 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
→ Bowl Assembly
13 - 2 cups broccoli florets
14 - 2 cups cooked jasmine or long-grain rice
15 - 1 tablespoon vegetable oil
16 - 2 green onions, sliced
17 - 1 teaspoon toasted sesame seeds
# Directions:
01 - In a medium bowl, combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil. Toss to coat evenly and marinate for 10 minutes.
02 - In a small bowl, whisk together soy sauce, oyster sauce, honey, ginger, garlic, and broth. Keep cornstarch slurry separate until needed.
03 - Steam broccoli florets until tender-crisp, approximately 3 to 4 minutes. Rinse under cold water to set the color and prevent overcooking.
04 - Heat vegetable oil in a large skillet or wok over high heat. Add marinated beef in a single layer and cook 1 to 2 minutes per side until browned. Transfer beef to a clean plate.
05 - Pour sauce mixture into the same pan and bring to a simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce reaches desired thickness.
06 - Return beef to the pan and toss to coat thoroughly in sauce. Add broccoli and toss to combine. Heat through for 1 minute.
07 - Portion steamed rice into bowls and top with beef and broccoli mixture. Garnish with sliced green onions and toasted sesame seeds.
