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
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).