Ingredients
1lbflat iron steak,cut into ¼ inch thick strips
¼cupsoy sauce
¼cupshaoxing wine,or chinese rice wine or dry sherry
2tspcornstarch
¼cupoyster sauce
⅓cuplow sodium chicken broth
1tbspsugar
1tspAsian/toasted sesame oil
4scallions whites,finely sliced, greens cut into ½ inch segments on the diagonal, reserved separately
3clovesgarlic,minced
1tbspfresh ginger,finely minced
3tbspvegetable oil
1lbbroccoli florets
⅓cupwater
Preparation
Combine the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the Shaoxing wine (or dry sherry) in a bowl and toss to coat. Let marinate for 30 minutes at room temperature or 1 hour in the refrigerator.
Meanwhile, combine the remaining 3 tablespoons of soy sauce with the cornstarch and stir with a fork until the cornstarch is dissolved. Add the remaining 3 tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside.
Combine the scallion whites, garlic and ginger in a bowl and set aside.
When ready to cook, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for 30 seconds, then add the water.
Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel–lined plate.
Wipe any excess water out the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beef, so that it is in a single layer, and cook without moving until the beef is well seared.
Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
Add another tablespoon of oil to the pan and heat until smoking. Add the remaining beef and cook without moving until the beef is well seared.
Add the scallion whites, garlic and ginger mixture and cook, stirring constantly with the beef, for about 30 seconds.
Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens and cook, tossing and stirring constantly until the sauce is lightly thickened. Transfer to a serving platter and serve with rice.
