Beef and Broccoli with Oyster Sauce
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INGREDIENTS 3 tablespoons Oyster Sauce (available at most grocery stores or Asian markets)
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon water
2 teaspoons sugar
1 teaspoon cornstarch
1 pound lean flank steak
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon vegetable oil, divided
1/3 cup green onions, sliced 1/2-inch diagonally
1 tablespoon minced gingerroot
6 cups broccoli florets (1 pound)
1/4 cup water
6 cups hot cooked riceCombine first 5 ingredients; stir until well blended, and set aside.
Trim fat from steak. Cut steak diagonally across the grain into 1-inch thick slices. (This is easier if steak is partially frozen). Cut slices into thin strips. Combine steak, 1 tablespoon cornstarch, 1 tablespoon soy sauce and 2 teaspoons sugar in a medium bowl; stir until well-blended. Cover and marinate in refrigerator for 15 minutes.
Heat 2 teaspoons oil in wok or large nonstick skillet over high heat. Add steak mixture; stir-fry 2 minutes. Remove steak from pan; set aside. Add remaining 1 teaspoon oil, green onions, and gingerroot; stir-fry over medium-high heat for 30 seconds. Stir in broccoli and 1/4 cup water; cover and cook 3 minutes. Return steak to pan, and stir in Oyster Sauce; stir-fry 2 minutes or until thick and bubbly. Serve over rice.