Ingredients
The following ingredients have 2 Servings
- 1/2 pound Flank Steak
- 1 tablespoon light Soy Sauce
- 1 teaspoon Sugar
- 1 teaspoon Canola Oil
- 1 teaspoon Corn Starch mixed with 1 teaspoon Water
- 4 cups Broccoli Florets and Stems (chopped and tough parts removed)
- 2 tablespoons Peanut Oil or other Vegetable Oil
- 1/2 teaspoon grated Ginger
- 1 clove Garlic (minced)
- 1 tablespoon organic Oyster Sauce
- 1/4 teaspoon Sea Salt (to taste)
- 1/4 freshly ground Black Pepper (to taste)
- 1 tablespoon Rice Wine
Instruction
- Thinly slice flank steak, against the grain, into 1 by 1/4-inch bite-sized pieces. Set aside.
- In a medium bowl, add soy sauce, sugar, canola oil and corn starch mixture to make a marinade. Stir to mix well and dissolve sugar.
- Add beef to marinade. Toss to coat. Cover and refrigerate for at least 1/2 hour.
- Fill a medium pot with water. Place over medium high heat and bring to a boil.
- Add broccoli and lightly blanch until water re-boils. Quickly drain broccoli in a colander.
- Drizzle peanut oil in a wok or sauté pan. Place on stove top and heat to medium high heat.
- Add ginger and garlic. Stir to quickly infuse flavors and avoid burning.
- Add marinated beef. Briskly stir-fry until beef starts to brown, but retains some pink.
- Add oyster sauce. Stir to further infuse flavors.
- When beef is almost all browned through, adjust seasonings to taste with salt and pepper.
- Add rice wine. Stir until sauce thicken slightly. Remove from heat immediately.
- Serve over broccoli and your choice of steamed rice, fried rice or noodles.
