Step 1

Read recipe notes before you begin for best results.

Step 2

Make Sauce: Add soy sauce, 1/4 cup + 2 tablespoons beef broth, oyster sauce, sesame oil (if using), ground ginger, black pepper, garlic powder, a pinch of Kosher salt, and a pinch of Cayenne pepper to a measuring pitcher and stir to combine. Separate Sauce: Add a 1/4 cup of the mixture to a large mixing bowl and set the bowl aside.

Step 3

Make Slurry: Add cornstarch and water to a small bowl. Whisk to combine.Add to Remaining Marinade: Add the slurry to the measuring pitcher. Set aside until ready to use.

Step 4

Cut the Beef into Strips: Cutting with the grain, cut the skirt steak into 2 1/2"-wide sections. Then, slice the sections as thin as you can, cutting against the grain. Add the beef to the large mixing bowl and toss until evenly coated in the sauce.

Step 5

Sauté Beef: Add 2 tablespoons canola oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the beef to the skillet, spreading out the strips as much as possible, and sear for 2 minutes. Turn the strips and sear for 2 minutes more. Remove the strips from the pan, and transfer to a large plate.

Step 6

Sauté Onion and Deglaze Pan: If needed, add 1 tablespoon of canola oil to the pan. Add the onions and sauté 4-5 minutes, stirring often so they do not burn. Add 3/4 cup beef broth to the pan, and scrape up any browned bits from the bottom.

Step 7

Steam Broccoli Florets: Reduce the heat to medium-low, and add the broccoli. Cover the pan and cook the broccoli for 6-8 minutes, until just fork-tender.

Step 8

Add Reserved Sauce: Add the reserved sauce in the measuring pitcher and increase the heat to medium-high. Allow to briskly simmer for 2-3 minutes, or until thickened. Add the Beef: Stir in the beef. Serve over white rice and enjoy.