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Unread 10-27-2010, 02:15 AM   #2640
Polyshrink Goddess
Join Date: Nov 2004
Posts: 630
Default Beef and Broccoli

Beef and Broccoli
Adapted from Smitten Kitchen

1 lb (500 g) flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic

1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

6 tablespoons oyster sauce (found in the grocery aisle)
4 teaspoons Chinese rice wine (or dry sherry) I used Rice Wine vinegar because its all I had
4 teaspoons balsamic vinegar

In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.
In a small bowl, mix together the ingredients for the Stir-fry Sauce.
In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, and cook until no longer pink.
Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
Serve over rice.
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