Ingredients

The following ingredients have 4 Servings
  • 1 egg white
  • 1 tablespoon rice wine (or mirin)
  • 2 tablespoons cornstarch, divided
  • ¼ teaspoon coarse salt
  • 1-pound beef top loin or flank steak, thinly sliced against the grain
  • ½ cup unsalted beef stock
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice wine (or mirin)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons oil
  • 1 medium head broccoli, cut into florets (about 3-4 cups)
  • 2-inch piece ginger, peeled and minced
  • 2-3 cloves garlic, peeled and minced
  • Cooked rice, sesame seeds and sliced green onion, for serving

Instruction

  • In a medium glass mixing bowl, whisk together egg white, rice wine, 1 tablespoon cornstarch and salt until thoroughly combined. Add strips of beef and toss to combine. Marinate for about 30 minutes in the refrigerator.
  • In a separate bowl, whisk together beef stock, oyster sauce, rice wine, soy sauce, brown sugar and sesame oil. Vigorously whisk in remaining 1 tablespoon cornstarch until smooth. Set aside.
  • Heat oil to medium-high in a large skillet or wok. In batches, sauté marinated beef strips for 1-2 minutes, flipping once, until browned and crispy on all edges.  Remove cooked beef and place on a paper towel-lined plate.  Add broccoli florets to the hot skillet or wok and sauté 3-4 minutes, until just tender, stirring frequently. Stir in ginger and garlic and sauté an additional 30-60 seconds.
  • Pour sauce into the wok or skillet and simmer 1-2 minutes, until thickened.
  • Serve over cooked rice and top with sesame seeds and green onion.