Chinese Beef with Broccoli

By awright0511

Egg-Free)

Ingredients

• 1 pound flank steak, partially frozen
• 1/2 cup oyster sauce
• 1/4 cup water
• 3 tablespoons mirin or cooking sherry
• 1 tablespoon arrowroot powder or cornstarch
• 1/4 teaspoon crushed red pepper flakes
• 4 tablespoons peanut oil, divided use
• 1 tablespoon grated gingerroot or ¼ teaspoon ground ginger
• 1 clove garlic, minced
• 3 cups broccoli flowerets
• 1 red bell pepper, seeded julienned
• 1/2 cup diagonally sliced green onions

Preparation

Step 1

Cut partially frozen flank steak across the grain to make very thin 2x1-inch strips.
In a small bowl, combine oyster sauce, water, mirin and arrowroot powder; stir until powder is dissolved. Stir in crushed red pepper flakes and set aside.
Heat a large nonstick skillet or wok over med-high heat. Add half the peanut oil and heat until very hot but not smoking. Add the beef and stir-fry until browned, about 2 minutes. Remove beef from wok with a slotted spoon and set aside.
Heat the same skillet or wok over medium-high heat. Add remaining peanut oil and stir-fry ginger and garlic for 30 seconds. Add broccoli and stir-fry for 3 minutes. Turn heat to high and stir in red bell pepper and green onion; continue to stir-fry for an additional 3 minutes. Reduce heat to medium. Stir in beef and reserved oyster sauce. Stir constantly until mixture thickens, about 1-2 minutes. Serve over brown or white rice.