Ingredients
1lbflank steakcut into ¼-inch-thick bite-sized pieces
1tbspsoy sauce
1tbsprice wine vinegar
4cupsbroccoli floretsabout 1 medium head of broccoli
1tbsppeanut oil
2garlic clovespeeled and minced
toasted sesame seedsand/or thinly-sliced green onions, optional garnishes
¾ cupwater
3tbspoyster sauce
3tbspsoy sauce
1tbspcornstarch
1tbsprice wine vinegar
1tspsesame oil
¼tspground ginger
¼tspfreshly-ground black pepper
3tspsrirachaoptional, to taste
Preparation
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.
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 to 45 seconds. Drain, then set aside.
Whisk the water, oyster sauce, soy sauce, cornstarch, red wine vinegar, ground ginger, pepper, and sriracha together until combined. Set aside.
Add the peanut oil to a large saute pan or wok over medium-high heat.
Toss in the steak and garlic, and saute — stirring occasionally — until the steak is cooked through, about 5 to 6 minutes.
Add the sauce and broccoli, then toss to combine.
Continue cooking for 1 to 2 more minutes, or until the sauce comes to a simmer and thickens.
Remove from heat then top with toasted sesame seeds or desired garnishes.
Serve, and enjoy!
