Description
This is from the williams-sonoma cookbook, and it is soooooo good!
*i made this using top sirloin instead of the flank steak. Also to cut some cooking time instead of boiling the broccoli, i microwaved it for 2 minutes in a bowl with a tablespoon of water covered in saran wrap.
Ingredients
- Flank Steak
- Cornstarch
- Salt
- White Pepper
- Sugar
- Baking Soda
- Oyster Sauce
- Dark Soy Sauce
- Light Soy Sauce
- Peanut Oil
- Broccoli Florets
- Garlic Cloves
- Fresh Ginger
- Yellow Onion
- Chinese Rice Wine
Instructions
- Cut the steak across the grain into strips 3 inches long and 1 / 4 inch wide
- In a bowl, stir together the 1 tbsp cornstarch, 1 / 4 tsp salt, 1 / 4 tsp sugar, the baking soda, and 2 tbsp water
- Add the beef and stir until well mixed
- Let stand at room temperature for 30 minutes
- In another bowl, combine the oyster sauce, both soys, 1 tsp oil, the remaining 1 tsp cornstarch, the remaining 1 / 2 tsp sugar, white pepper to taste, and 2 tbsp water, st aside
- Bring a sauce pan 3 / 4 full of water to boil, and add broccoli florets, blanch until just tender 3-4 minutes
- Drain, rinse under cold water until cool, then drain again
- Set aside
- Remove the beef from the bowl and pat dry with paper towels
- In a wok or large, deep saute pan over high heat, heat 2 tbsp of peanut oil until very hot
- Add the beef and stir fry until opaque, 3-4 mintues
- Using a slotted spoon, quickly transfer the beef to a sieve placed over a bowl to drain
- Wipe out the pan with paper towels and reheat over high heat
- Add the remianing 1 tbsp oil and heat until very hot
- Add garlic, and ginger and stir fry just until golden brown, 15-20 sec
- Using slottted spoon, lift out the ginger and garlic and discard
- Add the onion to the pan and cook until just tender, about 5 minutes
- Pour in the rice wine and deglaze the pan stirring to dislodge any brown bits on the bottom
- When the wine has evaporated, add the sauce, stir, and bring to a boil
- Immediately add the beef and broccoli and stir fry until the sauce thickens and the beef is heated through, about 3 minute transfer to a warm bowl and serve