Broccoli Beef Stir Fry

Ingredients

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

Directions

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.
2. Add the beef slices and stir until coated. Let stand for 10 minutes.
3. Prepare the sauce: Stir together the sauce ingredients (2 Tbsp oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl.
4. Blanch or steam the broccoli: Bring a pot of water to a boil. Add the broccoli and cook until tender-crisp, about 2 minutes. Drain thoroughly.
5. 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.
6. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching).
7. 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.
8. Add 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, 30 seconds. Stir in the the broccoli.
9. Serve immediately: Serve the stir fry immediately, either on its own or over cooked rice.