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Ingredients
- 1- pound broccoli florets
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch divided
- 1 teaspoon baking soda
- 1- pound flank steak
- 1/3 cup beef or chicken stock
- 2 teaspoons rice wine
- 1/4 cup oyster sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
Instructions
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microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 1 to 2 minutes or steam for 4 minutes.
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in a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda.
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slice the beef against the grain into thin strips and add it to your marinade.
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let it sit for at least 20 minutes, or as long as overnight in the refrigerator.
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in a separate small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved.
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heat a wok or large skillet on high heat and add the oil.
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when a wisp of white smoke appears, toss the marinated beef and garlic into the pan.
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cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare.
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once the beef is seared, add the broccoli and cook for an additional minute.
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stir in the sauce and keep it all moving.
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don't be afraid to scrape any bits off the bottom of the pan before they start to burn.
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once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately.
Recipe Notes
there are two secrets to making this dish: freeze the meat for ½ hour before you cut it to make it easier to slice thin place the sliced beef in a colander and sprinkle with baking soda while running it under cold water, rinse and marinate as directed. this breaks the meat down and makes it soft like chinese take-out.
