Beef with Broccoli

Serves 4

3/4 lb flank steak, cut against the grain into 1/4-inch-thick slices

When cutting beef, be sure to slice against the grain so that the beef remains tender throughout cooking. Pork and lamb don't have similar tough fibers, so you can slice them in any direction. For any red meat, slicing is easier if you throw it in the freezer for 20 minutes beforehand to harden it a bit.
3 to 4 cups broccoli florets
2 Tbs peanut or vegetable oil
2 cloves garlic, minced
1 tsp fresh ginger, minced or grated
freshly ground black pepper
2 tsp low sodiumsoy sauce
2 tsp Chinese rice wine or dry sherry
1 tsp cornstarch
1/4 cup chicken stock (see page 172)
2 Tbs oyster sauce
1 1/2 tsp low sodium soy sauce
1 tsp Chinese rice wine or dry sherry
2 tsp cornstarch

Marinate the Beef

In a medium bowl stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved.

Add the beef and stir gently to coat.

Let stand at room temperature for 10 minutes.

In a small bowl, stir together the chicken stock, oyster sauce, soy sauce, rice wine, and cornstarch until the cornstarch is dissolved.

Set aside.

Bring a large pot of water to a boil.

Blanch the broccoli in the boiling water for 2 minutes.

Rinse the broccoli under running cold water.

Drain thoroughly and set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact.

Add the peanut oil and swirl to coat the bottom.

Add the garlic and ginger and stir-fry briefly until fragrant, about 30 seconds.

Add the beef and stir-fry until lightly brown on the outside but not yet cooked through, 1 to 2 minutes.

Pour in the sauce and bring it to a simmer.

Add the blanched broccoli.

Continue to cook the beef and broccoli for another minute, stirring so that everything is well coated.

Season with pepper to taste.

Transfer to a serving dish and serve immediately.

Kuan, Diana. The Chinese Takeout Cookbook. Page 87. New York: Ballantine Books, 2012.