For the Beef and Marinade

• 1 pound flank steak, skirt steak, or sirloin, thinly sliced against the grain (Choose your preferred cut of beef.)
• 2 tablespoons low sodium soy sauce (For marinating the beef.)
• 1 tablespoon cornstarch (For velveting the beef.)
• 1 teaspoon neutral oil (To mix with the beef.)

For the Sauce

• 3 tablespoons soy sauce (For flavor.)
• 1 tablespoon oyster sauce (This is key for that takeout flavor.)
• 1 tablespoon brown sugar or honey (To balance the sauce.)
• 2 cloves minced garlic (For added flavor.)
• 1 teaspoon fresh ginger, minced (Use fresh for best results.)
• 1 tablespoon water (To adjust sauce consistency.)
• 1 teaspoon cornstarch (For thickening the sauce.)

For the Vegetables

• 4 cups fresh broccoli florets (Medium size is preferred for even cooking.)

For Cooking

• 2 tablespoons neutral oil (For frying the beef.)
• 1 teaspoon sesame oil (Drizzle at the end for aroma.)
• 1/2 teaspoon red pepper flakes or chili garlic sauce (Optional heat.)