Beef and Broccoli Stir-Fry in Glossy Oyster Sauce

What you need

• 450 g (1 lb) flank steak
• 2 tbsp light soy sauce, divided
• 3 tsp cornstarch, divided
• 120 ml (1/2 cup) chicken stock
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing rice wine, or dry sherry
• 1 tsp sugar
• 1/2 tsp toasted sesame oil
• 450 g (1 lb) broccoli, 1 large head
• 2 tbsp peanut oil, divided
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• steamed rice, for serving

Method

Restated from the original video

1. 1

   Cut the steak across the grain into thin strips about 5 mm thick.

2. 2

   Toss the steak with 1 tbsp of the soy sauce and 2 tsp of the cornstarch and leave for 15 min.

3. 3

   In a small bowl, stir together the stock, oyster sauce, remaining soy sauce, wine, sugar, sesame oil and the last 1 tsp of cornstarch.

4. 4

   Cut the broccoli into bite-size florets and peel and slice the tender part of the stem.

5. 5

   Heat a wok or large frying pan over high heat and add 1 tbsp of the peanut oil. Lay in the steak in a single layer and leave it to sear for 1 min.

6. 6

   Stir-fry until the strips are browned outside but still slightly pink in the middle, 1-2 min more. Move them to a plate.

7. 7

   Add the remaining peanut oil, then the garlic and ginger, and stir for 15 seconds until fragrant.

8. 8

   Add the broccoli and 3 tbsp water, cover and cook until bright green and crisp-tender, 2-3 min.

9. 9

   Stir the sauce again, pour it in and let it bubble until it thickens and turns glossy, about 1 min.

10. 10

    Return the steak with its juices and toss for 30 seconds to coat and heat through.

11. 11

    Serve straight away with steamed rice.

Imported from houseofnasheats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.