Slice the steak first into 1/4"-wide strips across the grain.
Then cut the strips into 1" lengths. Place in a medium mixing
bowl. Combine with the marinade ingredients and refrigerate.
Trim and discard the bottom 2" of broccoli stem. Cut into
individual florets with long, thin stems. Bing a medium saucepan
of salted water to a boil. Cook the broccoli just until the water
returns to a rapid boil. Drain in a colander, rinse with cold
water, and reserve.
Meanwhile, combine the oyster sauce, soy sauce, dry sherry, water,
and sugar in a small bowl. Mix together the corn starch and water.
Place the wok over high heat and swirl in 2 tb of the peanut oil.
Stir-fry the beef until it loses its red color, about 2 minutes.
Transfer to a platter.
Return the wok to high heat; swirl in the remaining 1 tb of oil.
Stir-fry the garlic and scallions just until their aroma is
released, about 10 seconds. Add the blanched broccoli and toss to
heat through and coat with oil, about 30 seconds. Then pour in
the sauce and beef. Toss well and cook an additional minute.
Drizzle in the corn starch mixture, stirring constantly to thicken,
about 30 seconds. Remove from heat and serve.
Notes:
Pungent oyster sauce is the classic complement to beef and
broccoli, whether alone or together. This is wonderful served over
Crisp Noodle Pancake.
Recipe by Chinese Cooking for Beginners by Helene Siegel
