this used to be my favorite thing to eat at chinese restaurants when i was growing up. the recipe looks kind of complicated since it involves lots of little ingredients, but when i made it, i just sort of eyeballed the measurements, and it still came out pretty good.
ingredients
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon water
1 teaspoon sugar
1 teaspoon cornstarch
0.5 pound lean flank steak
0.5 tablespoon cornstarch
1 tablespoons water
0.5 tablespoon low-sodium soy sauce
1 teaspoons sugar
0.5 tablespoon vegetable oil, divided
2 cloves garlic
3 cups broccoli florets (about 1 pound)
1/8 cup water
2 cups hot cooked rice
preparation
Combine first 6 ingredients; stir until well-blended, and set aside.
Trim fat from steak. Cut steak diagonally across the grain into 1-inch-thick slices. Cut slices into thin strips. Combine steak, .5 tablespoon cornstarch, 1 tablespoons water, 0.5 tablespoon soy sauce, and 1 teaspoons sugar in a medium bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.
Heat 1 teaspoons oil in a wok or large nonstick skillet over high heat. Add steak mixture; stir-fry 2 minutes. Remove steak from pan; set aside. Add remaining 1 teaspoon oil, garlic; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 cup water; cover and cook 3 minutes. Return steak to pan, and stir in oyster sauce mixture; stir-fry 2 minutes or until thick and bubbly. Serve over rice.
2 servings
