Top Review by Cook In Southwest
I loved this, and so did hubby. It was easy to prepare, quick, and tasty. However, I think it really is only 2 servings, not 4. Instead of flank steak, I used NY strip steak. Whatever meat you use, make it easy on yourself and slice it partially frozen. I accidentally poured about double the amount of sherry (I didn't have rice wine) in the sauce, but that was no problem. There was a lot of evaporation anyway, and the flavor was just fine, if maybe a bit weak on the oyster sauce due to the extra sherry. I only had 1 stalk of broccoli, so I added about 1 cup of cauliflower to make up the difference. It was tasty. You could make this with all cauliflower, but it would not be as pretty, because the cauliflower turned brown from the sauce. The green broccoli is what makes this a pretty dish. This is a keeper.
- 1 teaspoon chinese rice wine or 1 teaspoon dry sherry
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon minced ginger
- 1 lb flank steak, thinly sliced across the grain
- 1⁄4 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
- 1 tablespoon dark soy sauce
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch, dissolved in 1 tbsp water
Directions See How It's Made
- Stir together the marinade ingredients until the cornstarch is dissolved. Stir the beef in the marinade until coated and let stand for 10 minutes.
- Meanwhile prepare the sauce. Stir together the stock, oyster sauce, rice wine, and soy sauce together in a bowl.
- Cook the broccoli in a small pot of boiling water about 2 -3 minutes. Drain thoroughly.
- Heat a wok over high and add the oil, swirling to coat the sides of the wok. Add beef and cook until no longer pink, about 1 1/2 - 2 minutes. Add the sauce and broccoli and bring to a boil. Pou in the dissolved cornstarch and cook until the sauce boils and thickens, about 1 minute. Serve.