12 ounces flank steak, cut in half lengthwise and thinly sliced across the grain
1/4 cup low-sodium chicken broth
1 1/2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
6 teaspoons peanut oil
6 cups broccoli florets (about 1 lb.)
1 scallion, thinly sliced (about 1/4 cup)
4 teaspoons minced garlic
1 tablespoon minced ginger
1/4 teaspoon crushed red pepper flakes
Cooked jasmine rice, optional
How to Make It
In a medium bowl, stir 1 Tbsp. each soy sauce and sherry, 2 tsp. cornstarch, 1 tsp. sugar and a generous grind of pepper until sugar has dissolved. Stir in beef. Let stand for 15 minutes.
In a small bowl, whisk remaining 2 tsp. each soy sauce and sherry, 1 tsp. each cornstarch and sugar, broth, oyster sauce and sesame oil.
In a 12-inch nonstick skillet, heat 1 1/2 tsp. peanut oil over medium-high heat until very hot; swirl to coat skillet. Spread half of beef in a single layer. Cook, undisturbed, for 90 seconds to sear, then stir-fry for 30 seconds. Transfer to a plate. Add another 1 1/2 tsp. peanut oil; repeat with remaining beef.
Add 2 tsp. peanut oil and broccoli to skillet; stir-fry for 1 minute. Make a well in center and add remaining 1 tsp. peanut oil, scallion, garlic, ginger and red pepper flakes. Stir-fry until just fragrant, about 30 seconds. Add 1/3 cup water and cover skillet; steam until broccoli is just crisp-tender, about 3 minutes.
Return beef to skillet. Whisk sauce and add to skillet. Cook, tossing well, until sauce is bubbling and thickened, about 1 minute. Serve with jasmine rice, if desired.
I love this dish and can't believe it has not yet been reviewed. I've made it twice now, used Romanesco the first time and broccoli the second, and served over rice. Romanesco is EXCELLENT, with a nice crunch. I prepped and marinated the meat (used skirt steak instead of flank) overnight for dinner the next day. Sauteed 4 cloves of garlic with the meat (will probably use 6 next time). Subbed vermouth for the dry sherry (didn't have any) and omitted the ginger (I just don't think ginger belongs in this dish). The taste of the sauce is excellent (I made 1 1/2 of the sauce recipe). The boys grunted in approval as they ate. Served this with Oriental Soup with Mushrooms, Bok Choy, and Shrimp. This will be in the regular rotation.
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