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Categories:
olive oil soy sauce onion garlic broccoli florets carrot water cornstarch soy sauce oyster sauce rice vinegar sugar ginger
Viewed: 25 - Published at: 2 years agoIngredients
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 12 lb thin flank steak, cut in thin strips
- 12 small onion, cut in thin strips
- 2 garlic cloves, minced
- 4 cups broccoli florets
- 1 cup carrot, julienned
- 3 tablespoons water
- 2 teaspoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 12 teaspoon ginger
Method
- Add olive oil and soy sauce to a large frying pan or wok.
- Add steak, onions and garlic and cook over medium-high heat until the meat is mostly browned.
- Add broccoli and carrots.
- Cook over medium-high heat for 4-5 minutes or until broccoli is fork tender and meat is cooked through.
- Remove pan from heat.
- In a small bowl, combine water and cornstarch until they are thoroughly mixed.
- Add soy sauce, oyster sauce, rice vinegar, sugar and ginger.
- Stir until completely mixed.
- Push the steak and broccoli to the sides of the pan, leaving the center empty.
- Add the sauce and cook over medium heat, stirring constantly, until the sauce begins to thicken, approximately one minute.
- (This sauce is not going to be extremely thick, like the restaurant variation, but it is flavorful).
- Toss the beef and broccoli with the sauce until thoroughly coated.
- I serve Broccoli and Beef over white rice or fried rice.
