INGREDIENTS:
BEEF AND BROCCOLI INGREDIENTS:
- 1 pound flank steak, cut into 1/4-inch-thick bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
- 1 batch of sauce (see below)
- 1 tablespoon peanut oil
- 2 cloves garlic, peeled and minced
- optional garnishes: toasted sesame seeds and/or thinly-sliced green onions
Sauce Ingredients:
- 3/4 cup water
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly-ground black pepper
- optional: 1-3 teaspoons sriracha, to taste
INSTRUCTIONS:
TO MAKE THE BEEF AND BROCCOLI:
- Add the steak to a large bowl, along with the soy sauce and rice wine vinegar. Stir to combine, then let the steak marinate for at least 10 minutes (or up to 1 hour).
- Meanwhile, fill a large stockpot halfway full of water, and bring it to a boil. Stir the broccoli florets into the water, and cook for 30-45 seconds. Drain (or transfer the broccoli to a strainer), and set aside.
- Prepare the sauce (see instructions below).
- Once the steak has finished marinating, add the peanut oil to a large saute pan or wok over medium-high heat. Add the steak and garlic, and saute — stirring occasionally — until the steak is cooked through, about 5-6 minutes. Add the sauce and broccoli, and toss to combine. Continue cooking for 1-2 more minutes, or until the sauce comes to a simmer and thickens.
- Remove from heat and serve immediately, topped with optional garnishes if desired.
TO MAKE THE SAUCE:
Whisk all ingredients together until combined.
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