Whenever we are craving a little Asian-style food, I turn to my Asian cookbook. This is a recipe that was adapted from Helen Chen’s “Easy Chinese Stir-Fries.” It has all the great Asian flavor and easy enough to throw together for a quick weeknight dinner. Serve with some white or brown rice and you have a complete meal ready to go in no time. Enjoy!
Total Time: 20 minutes
1 Tablespoon cornstarch
1 teaspoon sugar
1 Tablespoon soy sauce
1 Tablespoon Chinese rice wine or dry sherry
1 pound flank steak
3 Tablespoons vegetable oil, divided
1 pound broccoli, stalks removed and chopped
1/4 cup chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 cup oyster sauce
White rice, prepared according to package
1. In a medium bowl, whisk together cornstarch, sugar, soy sauce, and wine. Cut beef against the grain into 1/8 inch thick slices. Cut each slice in half so they are about 2 inches long. Put beef in bowl and mix well.
2. In a large skillet (I like to use my electric frying pan), heat 1 Tablespoon oil over medium high. When hot, add the broccoli and stir to coat in oil about 30 seconds. Add the chicken broth, cover the pan and let cook for 1-2 minutes. When broccoli is tender-crisp, remove from pan and spread out on plate. Placing the broccoli in a single layer rather than stacked in a bowl will prevent pieces from overcooking.
3. With heat still medium high, add the remaining 2 tablespoons oil. Stir up the beef mixture and add to the pan. Add garlic powder and ground ginger and toss to coat. Cook about 2-3 minutes. Add the oyster sauce, toss to coat, and cook another minute. Add the broccoli and mix well. Serve over rice.