Chinese Broccoli Beef Recipe

1 lb (460 g) top sirloin or flank steak, sliced into 1/8-in (3-mm)-thin strips

For the marinade
1½ teaspoons soy sauce
1 teaspoon cornstarch
½ teaspoon cooking oil

For the Stir-fry Sauce
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons black vinegar

For the Broccoli
1½ lb (700 g) broccoli, cut into bite-sized florets
½ teaspoon kosher or sea salt
1 tablespoon cooking oil
1 tablespoon minced garlic

Marinate the beef in soy sauce, cornstarch and the ½ teaspoon of oil for 10 minutes at room temperature.

In a small bowl, mix together the stir-fry sauce ingredients.

In a wok or large frying pan, add 1 inch (2.5 cm) of water and salt and bring to a boil. Add the broccoli and cover to steam for 3 minutes. Broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

Discard the water in the pan and dry the pan well. Heat the pan over high heat and when hot, add the 1 tablespoon of cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

Pour in the stir-fry sauce and stir to combine. Simmer until the sauce is thick enough to coat a back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

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More Options
- To keep this dish vegetarian, replace the beef with fresh, thick, meaty shitake mushrooms (cut in half) or even Portobello (cut in ½ in/13 mm slices).