- 4
Ingredients
- 1 pound flank steak, cut into 2 inch wide strips with the grain, then sliced across the grain into 1/8 inch thick slices
- 3 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons low sodium chicken broth
- 5 tablespoons oyster flavored sauce
- 1 tablespoon light brown sugar
- 1 teaspoon Asian sesame oil
- 1 teaspoon cornstarch
- 6 medium garlic-cloves, pressed through garlic press or minced (about 2 tablespoons)
- 1 piece (1 inch) ginger, minced (about 1 tablespoon)
- 3 tablespoons peanut or vegetable oil
- 1 1/4 pounds broccoli, florets cut into bite size pieces, stems trimmed, peeled and cut on diagonal into 1/8 inch thick slices
- 1/3 cup water
- 1 small red bell pepper, cored, seeded, and cut into 1/4 inch pieces
- 3 medium scallions, sliced 1/2 inch thick on diagonal
Preparation
Step 1
1. Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour stirring once. Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil and cornstarch in measuring cup. Combine garlic, ginger, and 1 1/2 teaspoons peanut oil in small bowl.
2. Drain beef and discard liquid. Heat 1 1/2 teaspoons peanut oil in 12 inch nonstick skillet over high heat until smoking. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl. Heat 1 1/2 teaspoon peanut oil in skillet, and repeat with remaining beef.
3. Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp about 2 minutes; transfer to paper towel-lined plate. Add remaining 1 1/2 teaspoons peanut oil to skillet; increase heat to high until just smoking. Add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 12 to 20 seconds, then stir mixture into peppers. Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter sprinkle with scallions, and serve.