Beef and Broccoli Stir-Fry

Ingredients

• 3/4 pound flank or sirloin, sliced thinly across the grain
• 3/4 pound broccoli florets
• 2 tablespoons high-heat cooking oil
• 1 teaspoon Chinese rice cooking wine or dry sherry
• 2 cloves garlic, very finely minced or pressed through a garlic press
• 1/4 cup chicken broth
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons oyster sauce
• 1/2 teaspoon cornstarch
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• 1 teaspoon soy sauce
• 1 tablespoon soy sauce

Method

1. Marinate the beef: Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.10 min timer
2. Prepare the sauce: Stir together the sauce ingredients (2 tablespoons oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. Set aside.
3. Blanch or steam the broccoli: Bring a pot of water to a boil. Add the broccoli and cook until crisp-tender, about 2 minutes. Drain thoroughly.2 min timer
4. Stir-fry the beef: Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread it out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan, and fry for an additional 30 seconds to 1 minute until no longer pink.1 min timer
5. Add the sauce, cornstarch, and broccoli: Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water). Stir until the sauce boils and thickens, about 30 seconds. Stir in the broccoli. Serve immediately, with steamed rice or on its own.1 min timer