Ingredients
1tspsoy sauce
1tspChinese rice cooking wine,or dry sherry
½tspcornstarch
⅛tspfreshly ground black pepper
¾lbflank,or sirloin, sliced thinly across the grain
2tbspoyster sauce
1tspChinese rice cooking wine,or dry sherry
1tbspsoy sauce
¼cupchicken broth
¾lbbroccoli florets
2tbspcooking oil,high heat
2garlic cloves,very finely minced, or pressed through a garlic press
1tspcornstarch,dissolved in 1 tbsp water
Preparation
Stir together the soy sauce, cooking wine, cornstarch, and ground black pepper in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.
Stir together the oyster sauce, cooking wine, soy sauce, and chicken broth in a small bowl.
Bring a pot of water to a boil. Add the broccoli and cook for about 2 minutes until tender-crisp. Drain thoroughly.
Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat.
Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer.
Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan, then fry for an additional 30 seconds to 1 minute until no longer pink.
Pour in the sauce and the cornstarch slurry of 1 teaspoon cornstarch dissolved in 1 tablespoon of water. Stir for 30 seconds until the sauce boils and thickens. Stir in the broccoli.
Serve the stir fry immediately, either on its own or over cooked rice. Enjoy!
