Weeknight Beef and Broccoli

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Ingredients for 78 servings

• 19 1/2 pounds flank steak, sliced thin across the grain
• 1 1/4 cups cornstarch
• 1 1/4 cups soy sauce
• 29 pounds broccoli, cut into florets
• 2 1/2 cups vegetable oil, divided
• 59 cloves garlic, minced
• 1 1/4 cups minced ginger
• 6 1/2 cups low-sodium soy sauce
• 6 1/2 cups water
• 2 1/2 cups brown sugar
• 1 1/4 cups oyster sauce
• 13 tablespoons cornstarch
• 6 1/2 tablespoons toasted sesame oil
• 39 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.