Ingredients
- 1 Tbsp. light soy sauce
- 2 cloves garlic, peeled and minced
- 1/8 tsp. white or black pepper
- 2 Tbsp. canola oil
- 3 Tbsp. cornstarch, divided, 2 Tbsp. dissolved in 3 tablespoons of cold water
- 1 medium yellow onion, peeled and sliced
- 1 c. peeled and thinly sliced carrot
- 1 lb. broccoli, cut into florets
- 1 14.5 oz. can Raley's chicken broth
- 2 Tbsp. Lee Kum Kee “Panda brand” oyster sauce
- 1 tsp. sugar
- 1/8 tsp. white pepper
- 1 tsp. sesame oil
Instructions
- Prepare everything and have ready.
- In a medium bowl, combine light soy, garlic, pepper, oil, and cornstarch until smooth.
- Add flank steak to marinade, mix well, and let stand 10 minutes while you prepare the vegetables.
- Set a large wok over high heat. When the wok is hot, add the oil. Quickly add the steak and cook until beef is browned and aromatic, about 1 minute.
- Add the onion and brown about 1 minute. Quickly add carrot, broccoli florets, and chicken broth. Immediately cover the wok keeping heat on high.
- In a small bowl, measure oyster sauce, sugar, pepper, and sesame oil with a spoon. In about 2 minutes when you can smell the beef and broccoli that the Chinese call “wok hay” (wok air), open the wok lid, and stir in the sauce mixture.
- Stir up the cornstarch paste and pour into the wok, stirring until the sauce is thickened, about 10 seconds.
- Serve on a platter with rice or noodles (optional).