Recipe by Japanese Delight
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.
Top Review by Prayztwice
Wow! I fired up the wok and fell in love with your recipe. There are only 3 in our family, 2 being children. NO LEFT OVERS! That, to me, is the ultimate compliment! Thanks bunches!
- 1 lb flank steak
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- 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 See How It's Made
- Cut the steak across the grain into strips 3 inches long and 1/4 inch wide.
- 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.
- 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.
- 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.
- 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.