Beef and Broccoli With Oyster Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from the Williams-Sonoma Cookbook, and it is SOOOOOO good! *I made this using top sirloin instead of the flank steak. Also to cut some cooking time instead of boiling the broccoli, I microwaved it for 2 minutes in a bowl with a tablespoon of water covered in saran wrap. Ingredients:
1 lb flank steak |
1 tablespoon cornstarch |
1 teaspoon cornstarch |
salt |
white pepper |
3/4 teaspoon sugar |
1/8 teaspoon baking soda |
2 tablespoons oyster sauce |
1 tablespoon dark soy sauce |
1 tablespoon light soy sauce |
3 tablespoons peanut oil, plus |
1 teaspoon peanut oil |
2 cups small broccoli florets |
2 garlic cloves |
2 slices fresh ginger |
1 small yellow onion, cut to 1 inch dice |
1 tablespoon chinese rice wine |
Directions:
1. Cut the steak across the grain into strips 3 inches long and 1/4 inch wide.
2. In a bowl, stir together the 1 Tbsp cornstarch, 1/4 tsp salt, 1/4 tsp sugar, the baking soda, and 2 Tbsp water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes.
3. In another bowl, combine the oyster sauce, both soys, 1 tsp oil, the remaining 1 tsp cornstarch, the remaining 1/2 tsp sugar, white pepper to taste, and 2 Tbsp water, st aside. Bring a sauce pan 3/4 full of water to boil, and add broccoli florets, blanch until just tender 3-4 minutes. Drain, rinse under cold water until cool, then drain again. Set aside.
4. Remove the beef from the bowl and pat dry with paper towels. In a wok or large, deep saute pan over high heat, heat 2 Tbsp of peanut oil until very hot. Add the beef and stir fry until opaque, 3-4 mintues. Using a slotted spoon, quickly transfer the beef to a sieve placed over a bowl to drain.
5. Wipe out the pan with paper towels and reheat over high heat. Add the remianing 1 Tbsp oil and heat until very hot. Add garlic, and ginger and stir fry just until golden brown, 15-20 sec. Using slottted spoon, lift out the ginger and garlic and discard. Add the onion to the pan and cook until just tender, about 5 minutes. Pour in the rice wine and deglaze the pan stirring to dislodge any brown bits on the bottom. When the wine has evaporated, add the sauce, stir, and bring to a boil. Immediately add the beef and broccoli and stir fry until the sauce thickens and the beef is heated through, about 3 minute Transfer to a warm bowl and serve.
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