Title: Stir Fried Beef & Broccoli in Oyster Sauce
Categories: Beef Asian Stirfry
Yield: 4 Servings
| 3/4 | lb | Flank steak |
| 1 | tb | Soy sauce |
| 1 | tb | Rice wine |
| 2 | tb | Water |
| 1 | tb | Cornstarch |
| 1/8 | c | Vegetable oil |
| 3 | | Cloves garlic, minced |
| 1 | ts | Chopped fresh ginger root |
| 6 | | Green onions, chopped |
| 1/3 | c | Water |
| 1 | lb | Broccoli cut into florets |
| SAUCE |
| 2 | tb | Oyster sauce |
| 1 | tb | Soy sauce |
| 1 | tb | Rice wine |
| 1 | tb | Cornstarch |
Cut meat across the grain into very thin slices.
Place in a bowl and combine with soy sauce, rice wine, water and
cornstarch. Allow to marinate at least 10 minutes. Meanwhile prepare
remaining ingredients and stir together sauce mixture. Heat oil in a wok or
large skillet. Add meat and cook, stirring constantly, until meat is about
75 per cent cooked. Remove and reserve. Scrape out pan if necessary and
return to heat. Add another 2 tablespoons oil if needed and heat. Add
garlic, ginger and green onions and cook 30 to 60 seconds until fragrant.
Stir in cut-up broccoli and add water. Cover and cook 3 minutes. Re-add
beef to pan and combine well. Add sauce to mixture and bring to boil. Cook
until thickened and beef and broccoli are cooked through. Serve with
steamed rice.