Ingredients
- 1 pound flank, skirt, hangar, or flatiron steak, cut against the grain into 1/4-inch thick slices
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 1 1/2 tablespoons peanut or vegetable oil
- 1 clove garlic, minced
- 1 teaspoon minced or grated ginger
- 1 shallot, finely chopped
- 2 cups broccoli florets
- Freshly ground black pepper
- Sauce
- 2 teaspoons grated orange zest
- 1/4 cup orange juice, preferably freshly squeezed
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon cayenne pepper (optional for more of a kick!)
- 1 teaspoon cornstarch
Preparation
Step 1
Marinate the beef: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and toss to coat. Let stand at room temperature for 10 minutes.
Prepare the sauce: In a small bowl, combine the orange zest, orange juice, Worcestershire sauce, soy sauce, sesame oil, optional cayenne pepper, and cornstarch. Stir until the cornstarch is dissolved and set aside.
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl to coat the bottom. Add the beef and spread it around the wok in a single layer. Allow the beef to sear undisturbed for 1 to 2 minutes so it gets a nice browning on the surface. Stir-fry for another 1 to 2 minutes, just until the beef is no longer pink. Transfer to a plate and set aside.
Swirl the remaining 1/2 tablespoon of oil into the wok. Add the garlic, ginger, and shallot to the wok and cook for about 30 seconds, until aromatic. Add the broccoli and stir-fry for another 1 minute. Pour in the sauce mixture. Continue to cook while stirring for another 1 to 2 minutes, until the broccoli is tender-crisp.
Return the beef to the wok. Stir to coat the beef with the sauce. Season to taste with black pepper. Transfer everything to a large plate and serve.