Ingredients
The following ingredients have 4 Servings
- 1 pound flank steak (flat iron steak or boneless beef short rib)
- ⅓ cup water
- 5 cups broccoli florets (2-inch pieces)
- 2 tablespoons vegetable oil
- 1 slice whole ginger (peeled, ¼” thick slice)
- 1 garlic clove (peeled and crushed)
- 1 cup sliced red bell pepper (1/4-inch thick slices)
- black pepper
- 4 teaspoons soy sauce
- 1 teaspoon dry sherry (Shaoxing rice wine, sake or brandy)
- 2 teaspoons cornstarch
- 1 teaspoon honey (or brown sugar)
- ¼ teaspoon sesame oil
- ½ cup beef stock
- 4 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry (Shaoxing rice wine, sake or brandy)
- 1 tablespoon cornstarch
Instruction
- Make a marinade in a medium bowl by whisking together soy sauce, sherry, cornstarch, honey, and sesame oil.
- Add sliced beef (cut against the grain in ¼” thick slices) and coat. Set aside for at least 15 minutes at room temperature, or refrigerate if marinating longer.
- Make the sauce in a medium bowl by whisking together beef stock, oyster sauce, soy sauce, sherry, and cornstarch until the cornstarch is dissolved and no white lumps remain. Set aside.
- Heat a wok or large saute pan over high heat. Add ⅓ cup water and bring to a boil.
- Add broccoli to the wok and saute until just tender and bright green, about 3 minutes. Transfer broccoli to a bowl and set aside.
- Dry the wok with a paper towel then set heat to medium-high until very hot.
- Add vegetable oil to the wok. Once the oil is hot, add the ginger and garlic clove, sauté for 30 seconds.
- Add the marinated beef in a single layer, cook without moving for 1 minute. Stir fry until no longer pink, about 1 minute.
- Add the sauce to the wok and bring to a rapid simmer, stirring occasionally until thickened, about 1 to 2 minutes.
- Add the cooked broccoli and red bell peppers to the wok, stir-fry for an additional 1 to 2 minutes to warm.
- Season with pepper to taste. Serve immediately with rice if desired.
