Beef and Broccoli Stir-Fry

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 1 tablespoon cornstarch, for marinade
• 3 tablespoons soy sauce, divided
• 1 tablespoon shaoxing wine (or dry sherry)
• 0.5 cup beef broth
• 2 tablespoons oyster sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch, for sauce
• 4 cups broccoli florets
• 3 tablespoons vegetable oil, divided
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 0.5 red bell pepper, thinly sliced
• 2 green onions, sliced on the bias

Instructions

1. In a bowl, toss the sliced flank steak with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and the Shaoxing wine; let marinate at room temperature for 15 minutes.
2. Meanwhile, whisk together the beef broth, remaining 2 tablespoons soy sauce, oyster sauce, sesame oil, brown sugar, and 1 tablespoon cornstarch in a small bowl to make the stir-fry sauce; set aside.
3. Bring a pot of water to a boil, add the broccoli florets, and blanch for 90 seconds until bright green and just crisp-tender, then drain well.
4. Heat 2 tablespoons vegetable oil in a large wok or heavy skillet over high heat until barely smoking.
5. Add the marinated beef in a single layer and sear undisturbed for 1 minute, then stir-fry for 1 to 2 minutes more until just browned but still slightly pink in the center; transfer to a plate.
6. Add the remaining 1 tablespoon oil to the wok, then add the ginger and garlic and stir-fry for 15 seconds until fragrant, taking care not to let the garlic burn.
7. Add the bell pepper and cook for 1 minute, then return the blanched broccoli and seared beef to the wok.
8. Whisk the sauce again (the cornstarch settles) and pour it into the wok, tossing everything constantly for 1 to 2 minutes until the sauce thickens to a glossy coat and the beef reaches 145 F internal temperature.
9. Remove from heat, scatter with the green onions, and serve immediately over steamed rice.

Nutrition

Calories	380
Protein	30 g
Fat	18 g
Carbs	20 g
Fiber	3 g
Sodium	980 mg

Estimated per serving