Chinese Beef with Broccoli

Serves 4

2 cups water
2 cups broccoli florets
1/2 cup vegetable oil
1 pound boneless, lean beef, cut into strips
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger (optional)
1/2 cup chopped scallions
1 red bell pepper, cored, seeded, and cut into strips
1/2 cup very thinly sliced carrots
1 1/2 cups sliced mushrooms
1 cup drained bamboo shoots
3 tablespoons oyster sauce or black bean sauce
2 teaspoons soy sauce, or more to taste
white rice, for serving

1. In a wok or large sauté pan over high heat, bring the water to a boil. Add the broccoli and cook for 2 minutes. Drain the broccoli, discarding the water. Set the broccoli aside.

2. Return the wok to medium-high heat. Add the oil to the wok and heat until the oil begins to shimmer. Add the beef strips and stir-fry until the beef changes color, about 1 minute. Remove the beef with a slotted spoon. Pour off all but 2 tablespoons of the oil.

3. Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the broccoli, scallions, bell pepper, and carrots and stir-fry for 1 minute. Add the mushrooms and bamboo shoots and stir-fry for 1 minute. Return the beef to the wok and add the oyster or black bean sauce and soy sauce. Stir-fry for 1 minute, or until the beef is cooked through. Serve at once, with white rice.