Measure out the marinade ingredients into prep bowls, slice the green onions ends.
Spread out your steak on a cutting board and trim fat and silver skin. Slice the flank steak across the grain into 1/8" slices then cut into 2" pieces. Add beef to a gallon-sized storage bag. Add the cornstarch and and massage the meat to distribute the corn starch. Add the rest of the ingredients. Remove excess air from the bag, seal, and masage the bag to distribute the ingredients well. Refrigerate 4 hours.
Mise en Place
After the meat has marinated for 3.5 hours, remove from the bag of meat from the fridge, empty it into a bowl, remove the garlic and green onions, and let the meat come to room temperature.
Now you can start the mise en place for the rest of the dish. Measure all the ingredients for the sauce into prep bowls. Set aside. Mince the garlic and ginger for the stir fry and place into prep bowls. Cut the broccoli into flowerets, measure the water, set aside.
Make the Sauce
For the sauce, add all sauce ingredients to a bowl and mix well. Set aside
Start the Stir Fry
NOTE: I love to use a wok for stir frying. If you don't have a wok, there is a link in the equipment section for the one I use. If you don't want to use a wok, a large frying pan or skillet will work too. If you do use a wok, and it is new, see information the notes section below about seasoning it before you cook with it.
Heat about a tablespoon of sunflower oil over high heat in a large wok until very hot and smoking.
Because residential stoves do not heat the wok to a high enough temperature, you will need to work on two to three batches so you to don't overload the wok and the food cooks well. Add the first half of beef to the wok in an even layer. Let the beef cook for about a minute or so. The bottom should be browned. Then stir for about 30 seconds to a minute. DO NOT OVERCOOK. The beef will cook more in the sauce. Remove from beef from the wok and transfer to a plate or bowl. Repeat until all beef is browned.
Add 1 tablespoon sesame oil to the empty wok until very hot and smoking. Add the Broccoli to the pan and cook for about 30 seconds while stirring the broccoli. Add the water, cover and let the Broccoli steam about 2-3 minutes or until tender.
Remove the lid and push the broccoli to the sides of the wok to give yourself enough room to for the garlic and ginger. Add a bit more sesame oil, then the garlic and ginger to the work and mash with a spoon until fragrant. Then stir into the broccoli.
Add the beef back to the skillet or wok and stir to combine. Whisk the sauce and add to the wok and stir to combine. Let simmer for about 5 minutes, stirring occasionally.
Garnish and Serve
You can serve directly from the wok, buffet style or transfer to to a serving dish. With either choice, garnish with green onions and sesame seeds. Serve alone or over white or brown rice. Enjoy!
Notes
Using a Wok
If you choose to use a wok and you just purchased it (here is the one I use) you MUST season it first. Your wok will come with instructions for seasoning and for care. It is similar, but a bit different, than seasoning a cast iron pan.Also, the wok I use has a round bottom and you will need a wok ring to use with your gas stove. If you don't have a gas stove, get a flat-bottomed wok.
Sherry Wine
Technically, Shaoxing Wine should be used in this recipe in place of Sherry Wine. However, I have not found a gluten-free version of Shaoxing Wine so I use Sherry Wine instead.Sherry Wine IS NOT the same as Sherry Vinegar. You can buy Sherry Wine at the liquor store and Taylor is the brand I use. Or, you can get Sherry Cooking Wine at the grocery store or Amazon.Taylor Sherry Wine: https://www.totalwine.com/wine/dessert-fortified-wine/sherry/taylor-sherry-dry/p/1581750Kedem Sherry Cooking Wine: https://amzn.to/3qyr5hgHuy Fong Garlic Chili Sauce Allergen Statement: https://www.huyfong.com/wp-content/uploads/2020/02/Allergen-Statement.pdf