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Categories:
flank steak soy sauce rice wine water cornstarch vegetable oil garlic fresh gingerroot green onions water broccoli sauce oyster sauce soy sauce rice wine cornstarch
Viewed: 59 - Published at: 8 years agoIngredients
- 3/4 lb flank steak
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1/8 cup vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh gingerroot, Chopped
- 6 green onions, chopped
- 1/3 cup water
- 1 lb broccoli, cut into florets
- Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 tablespoon cornstarch
Method
- Cut meat across the grain into very thin slices.
- Place in a bowl and combine with soy sauce, rice wine, water and cornstarch.
- Allow to marinate at least 10 minutes (I sometimes do this in the morning, then cook when I get home).
- Meanwhile prepare remaining ingredients and stir together sauce mixture.
- Heat oil in a wok or large skillet.
- Add meat and cook, stirring constantly, until meat is about 75 per cent cooked.
- Remove and reserve.
- Scrape out pan if necessary and return to heat.
- Add another 2 tablespoons oil if needed and heat.
- Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant.
- Stir in cut-up broccoli and add water.
- Cover and cook 3 minutes.
- Re-add beef to pan and combine well.
- Add sauce to mixture and bring to boil.
- Cook until thickened and beef and broccoli are cooked through.
- Serve with steamed rice.
