Thinly sliced flank steak gets a quick tenderizing rest before hitting a screaming-hot skillet, searing up browned and juicy in just a couple of minutes per side. Bright broccoli florets are flash-cooked until crisp-tender, then tossed with garlic, a touch of grated ginger, and a pinch of red pepper flakes for a little kick. A glossy, savory sauce thickened with cornstarch and rounded out with brown sugar and sesame oil coats everything in that classic sticky, restaurant-style finish. The whole dish comes together in one skillet in under 30 minutes, making it an easy weeknight standby whether you're feeding the whole family or just meal-prepping for yourself. Serve it hot over steamed white rice with a sprinkle of sesame seeds for the finishing touch. It's a solid, flavorful option if you're keeping meals soy free without giving up your beef and broccoli fix.
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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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