Beef

 Ingredients

• 1 small flank steak (1-1/4 to 1-1/2 lb.)
•  3 Tbs. soy sauce
• 1 Tbs. dry sherry
• 1 Tbs. cornstarch
• Kosher salt
• 3/4 lb. broccoli crowns, cut into 2-inch florets (to yield about 4 heaping cups)
• 1/4 cup canola or peanut oil
• 2 cloves garlic, peeled and smashed
• 2-inch piece ginger, peeled and cut into thin matchsticks
• 1/4 tsp. red chile flakes
• 2 Tbs. oyster sauce
• White rice for serving

 Instructions

1. Bring 2 quarts water with 2 teaspoons kosher salt to a boil.
2. Slice the steak in half lengthwise and then cut crosswise into thin slices, across the grain (see note).
3. In a medium bowl, stir 1 tablespoon of the soy sauce with the sherry, cornstarch, and 1/2 teaspoon kosher salt. Add the steak, toss to coat, and let sit for 10 minutes.
4. Meanwhile, blanch the broccoli in the boiling water until it softens to a tender crunch, 2 to 3 minutes. Drain in a colander and then rinse under cold water until the broccoli cools.
5. Set a large, heavy skillet or a large wok over high heat for 1 minute. Pour in 2 tablespoons of the oil and, when it starts to shimmer, add the beef. Cook the beef, stirring frequently, until it loses most but not all of its raw color, about 2 minutes. Transfer to a large plate. Add the remaining 2 tablespoons oil and the garlic, ginger, chili flakes, and 1/4 teaspoon kosher salt. Stir-fry for 30 seconds. Add the broccoli and 3 tablespoons water and cook, stirring to incorporate any browned bits on the bottom of the pan, until the broccoli warms through, about 1 minute. Stir in the beef, the oyster sauce, and the remaining 2 tablespoons soy sauce; cook, stirring, for 1 minute. Serve immediately with white rice.