1 lb flank steak, thinly sliced into 1/8-in thick strips
1 1/2 lbs broccoli, cut into bite sized florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic
Beef Marinade-
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
freshly ground black pepper to season the beef
Stir-Fry Sauce-
4 1/2 tablespoons oyster sauce
2 teaspoons Chinese rice wine or dry sherry
3 teaspoons Chinese black vinegar or Balsamic vinegar
Instructions
In a bowl, combine the ingredients for the beef marinade. Add the
beef and let marinate for ten minutes at room temperature.
In a small bowl, mix together the ingredients for the stir-fry sauce.
In a wok or large saute pan, add 1 inch of water and bring to a boil.
Add the broccoli and cover to steam for 3 minutes. The broccoli
should be bright green, crisp tender and you should be able to
pierce the stem with a fork. Drain.
Discard the water in the pan and dry the pan well. Set the pan over
high heat and when hot, add the high-heat cooking oil and swirl to
coat. Add the garlic and fry for 15 to 30 seconds, until fragrant.
Add the steak strips, keeping them in one layer and fry 30 seconds.
Flip the strips and fry on the other side.
Pour in the stir-fry sauce and stir to combine. Simmer until the
sauce is thick enough to coat the back of a spoon, about 30
seconds. Add the cooked broccoli back into the pan and toss to
coat well.
Originally Submitted
3/2/2011
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