Beef and Broccoli

By Scrappin Broad

Notes: Ginger was added and the sauce ingredients were doubled from the original recipe. Can add mushrooms, onions, bell peppers, green onions if desired.

Ingredients

• MARINADE:
• 1 lb. flank steak, sliced against the grain into thin strips
• 1 lb. broccoli florets
• 2 Tbsp. vegetable oil
• 2 garlic cloves, minced
• 1 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. cornstarch
• 1 tsp. baking soda
• SAUCE:
• 2/3 c beef or chicken stock
• 4 tsp rice wine (or substitute dry sherry or dry white wine)
• 1/2 c oyster sauce
• 1 tsp. ginger, chopped fine
• 2 tsp. cornstarch

Preparation

Step 1

MARINADE:
In a small bowl, whisk together all marinade ingredients. Put into zip lock bag and add meat. Let it sit at least 20 minutes or as long as overnight in the refrigerator. (This doesn't look like enough marinade, but it is!)
SAUCE:
In a small bowl, stir together all sauce ingredients until cornstarch is fully dissolved. Set aside.
Broccoli:
Microwave, covered, in a little water for 1-2 minutes.
Beef:
Heat a wok or large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. Once the beef is seared, add the broccoli (and other veggies if using) and cook for an additional minute. Stir in the sauce and keep it all moving. Once the sauce has turned into a nice, thick glaze, about 1 minute, serve immediately.