Thin-sliced flank steak gets a quick velvet treatment with baking soda and cornstarch before hitting a screaming-hot skillet, so every piece sears up tender with those crave-worthy caramelized edges. Bright broccoli florets are stir-fried until just crisp-tender, then everything gets tossed in a glossy, savory sauce built from beef broth, brown sugar, sesame oil, and plenty of fresh ginger and garlic. A pinch of red pepper flakes brings a little heat if you want it, and the whole skillet comes together in well under thirty minutes of active cooking. Spoon it over a mound of steaming white rice and finish with a scatter of sesame seeds for crunch. It’s a fast, restaurant-style weeknight dinner that holds up beautifully on a gluten free table, no delivery menu required.
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In a medium bowl, toss the sliced flank steak with 1 tbsp soy sauce, baking soda, and 1 tsp cornstarch until evenly coated. Let the beef rest for 10 minutes at room temperature — this brief velvet-marinade step tenderizes the meat.
In a small bowl, whisk together the 1/3 cup soy sauce, oyster sauce, brown sugar, 1 tbsp cornstarch, sesame oil, beef broth, and grated ginger until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
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