Ingredients
16 oz. Lean Flank or Sirloin Steak (cut into thin strips across the grain)
1 oz. Red Wine
1 tbsp. Corn Starch
½ tsp. Salt
2 tbsp. Vegetable Oil
1 tbsp. Sesame Oil
1 tbsp. Freshly Minced Ginger Root
1 tbsp. Fresh Minced Garlic
½ tsp. Chili Flakes (optional)
1 lb. Broccoli Crowns (broken into medium sized florets)
3 tbsp. Oyster Sauce
1 tbsp. Hoisin Sauce
2 oz. Water
1 pkg. Beef Bouillon
2 teaspoons sugar
Preparation
• Mix the wine, corn starch and salt together into a bowl
• Marinate the beef strips in the marinade for about 20 minutes
• Heat the oils (vegetable and sesame) in a skillet until hot
• Add the ginger, garlic and chili flakes to the hot oil – stir for 30 seconds (careful as it will spatter)
• Add the beef strips and marinade – stir for about a minute until beef browned
• Add the broccoli florets – stir for about a minute
• Add the oyster, hoisin sauces, and sugar – stir until slightly covered
• Add the water and bouillon packet – stir all together, simmer for about 2 minutes (don’t let broccoli get too soft)
• Turn the heat off – leave covered in the skillet until ready to serve
• Serve on a bed of steamed rice
If the sauce is too watery, add a thickener like corn starch or 1 teaspoon of flour to thicken.