Black Pepper Beef and Broccoli with Cranberry Glaze

In a small bowl, whisk together soy sauce, oyster sauce (if using), black pepper, and rice wine vinegar. Set aside.

In a separate bowl, combine cornstarch and 2 tbsp cold water to create a slurry. Set aside.

Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the beef and stir-fry until browned and cooked through, about 3-5 minutes. Remove from the wok and set aside.

Add the remaining 1 tbsp vegetable oil to the wok. Add the garlic and ginger and stir-fry for about 30 seconds, until fragrant. Add the broccoli florets and stir-fry for 3-5 minutes, until bright green and slightly tender.

Pour the soy sauce mixture over the broccoli and stir-fry to coat. Bring to a simmer, then add the cornstarch slurry and stir until the sauce thickens.

Return the cooked beef to the wok and stir to combine with the broccoli and sauce.

Prepare the cranberry glaze: In a small saucepan, combine the cranberry sauce, rice vinegar, and orange zest. Heat over medium-low heat, stirring occasionally, until the cranberry sauce is melted and smooth, about 5-7 minutes. Add water if needed to thin the glaze.

Drizzle the cranberry glaze over the black pepper beef and broccoli. Toss gently to coat or serve on the side. Sprinkle with sesame oil (if using).

Serve immediately over cooked rice.