Weeknight Beef and Broccoli

We may earn a commission when you buy through links on this page.

Ingredients for 48 servings

• 5.44 kg flank steak, sliced thin across the grain
• 175 ml cornstarch
• 175 ml soy sauce
• 8.16 kg broccoli, cut into florets
• 355 ml vegetable oil, divided
• 36 cloves garlic, minced
• 175 ml minced ginger
• 945 ml low-sodium soy sauce
• 945 ml water
• 355 ml brown sugar
• 175 ml oyster sauce
• 120 ml cornstarch
• 59 ml toasted sesame oil
• 24 green onions, sliced
• Cooked rice, for serving

1. Step 1 of 6

   Toss the beef with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Let it sit while you prepare everything else.

2. Step 2 of 6

   Whisk the sauce: low-sodium soy sauce, water, brown sugar, oyster sauce, 2 teaspoons cornstarch and the sesame oil.

3. Step 3 of 6

   Heat 1 tablespoon oil in the wok over high heat. Add the broccoli and 2 tablespoons water, cover and cook 2 to 3 minutes, until bright green and crisp-tender. Tip onto a plate.

4. Step 4 of 6

   Add the remaining oil. When it shimmers, spread the beef in one layer and leave it 1 minute to brown, then stir-fry 1 minute more. Work in two batches if your pan is small.

5. Step 5 of 6

   Add the garlic and ginger and stir 30 seconds. Whisk the sauce again, pour it in and cook about 1 minute, until thick and glossy.

6. Step 6 of 6

   Return the broccoli, toss to coat, and finish with green onions. Serve over rice.