Ease of Preparation: Easy
Yield: 3-4 servings
Ingredients:
- 1 lb. (454 g) beef flank steak, cut into thin strips
- 2 tablespoons (30 ml) oyster sauce
- ½ teaspoon (2.5 ml) sugar
- 1 tablespoon (15 ml) water
- 1 teaspoon (5 ml) cornstarch
- 12 stalks of Chinese broccoli, cut into 2- to 3-inch pieces
- 2 tablespoons (30 ml) vegetable oil
- 1-inch piece ginger, peeled and finely chopped
- 1 garlic clove, finely chopped
- 1 large shallot, finely chopped
- 3 cups (720 ml) cooked Jasmine rice, for serving
- Salt, for boiling water
Marinade:
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (5 ml) cornstarch
Method:
To make the marinade, in a mixing bowl, whisk together soy sauce, sesame oil, and cornstarch.
Add beef strips and toss until completely coated.
Place in the refrigerator to marinate for 30 minutes.
In a separate mixing bowl, whisk together oyster sauce, sugar, water, and remaining cornstarch.
Bring a pot of lightly salted water to a boil over high heat.
Add broccoli to the boiling water and cook for 2 minutes, or until al dente and color is vibrant green.
Strain broccoli from hot water. Set broccoli aside.
Heat vegetable oil in a wok over medium-high heat.
Add ginger, garlic, and shallot, and cook 1-2 minutes.
Add beef strips in marinade and cook for 2-3 minutes.
Flip beef strips, and cook for 1-2 minutes.
Once both sides of beef are slightly browned, add broccoli.
Pour oyster sauce mixture over top, toss and cook for 2-3 minutes.
Once sauce has thickened, remove from heat.
Serve with cooked rice.