Thin-sliced flank steak gets a quick velvet marinade with cornstarch and a touch of baking soda, which keeps every piece impossibly tender once it hits a screaming-hot skillet. Bright, crisp-tender broccoli florets are stir-fried fast so they stay vibrant green with just the right bite. The real magic happens in the glossy sauce, built from oyster sauce, a splash of Shaoxing wine, brown sugar, sesame oil, and rich beef broth, simmered down until it clings to every piece of beef and broccoli. Garlic and ginger get bloomed in the same pan, scraping up all those browned bits for maximum flavor before the sauce goes in. Spoon the whole glossy stir-fry over steaming white rice, finished with sesame seeds and sliced scallions for a takeout-style dinner that comes together in well under an hour. This one is a genuinely solid pick for a soy free kitchen, no takeout menu required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a medium bowl, combine the sliced flank steak with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp baking soda. Toss until every piece is evenly coated, then let the beef rest at room temperature for 15 minutes.
While the beef rests, whisk together the oyster sauce, 2 tbsp soy sauce, Shaoxing wine, brown sugar, sesame oil, 1 tsp cornstarch, and beef broth in a small bowl until smooth. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
