Beef with Chinese Broccoli

• Gluten free

• Meat

  • 8 oz Flank steak

• Produce

  • 1 bunch Chinese broccoli
  • 2 cloves Garlic
  • 3 slices Ginger, fresh

• Canned Goods

  • 1/4 cup Chicken stock, hot

• Condiments

  • 1 tbsp Oyster sauce
  • 2 tsp Soy sauce

• Baking & Spices

  • 7 tsp Cornstarch
  • 1/4 tsp Salt
  • 1 Pinch Sugar

• Oils & Vinegars

  • 1/4 tsp Sesame oil
  • 10 tsp Vegetable oil

Found on thewoksoflife.com

Description

Ingredients

• 8 ounces flank steak
• 1 teaspoon cornstarch
• 1 teaspoon oil
• 1 teaspoon soy sauce
• 3 tablespoons oil, divided
• 3 slices fresh ginger (or more if you like)
• 2 cloves garlic, sliced
• 1 bunch Chinese broccoli, washed, cut into 3-inch pieces, and drained of excess water
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• ¼ teaspoon salt
• Pinch of sugar
• ¼ teaspoon sesame oil
• ¼ cup hot chicken stock
• 2 tablespoons cornstarch, mixed into a slurry with 2 tablespoons water

Directions

• Trim off any excess fat and fibrous membrane from the flank steak, and use a sharp knife to slice ¼-inch thick pieces about 2½ inches wide at a 45 degree angle. Be sure to cut the beef against the grain. If you’re knife skills are not that good, place the beef into the freezer until it is firm but not frozen; slicing the beef will be much easier!
• Add 1 teaspoon each of cornstarch, oil, and soy sauce to the beef in a bowl. Use your hands to massage these ingredients into the beef and set aside to marinate for 20 minutes.
• After the beef has marinated, heat a wok over high heat. Add a tablespoon of oil. When the oil starts to smoke, sear the beef for 30-60 seconds, just until browned. Remove from the wok and set aside. Add 2 more tablespoons of oil to the wok along with the ginger. Let the ginger caramelize for 15 seconds. Add the garlic and Chinese broccoli, and stir-fry for 1 minute, making sure the vegetables are cooking evenly. The Chinese broccoli will start turning a bright green.
• Add the beef, oyster sauce, soy sauce, salt, sugar, sesame oil and hot chicken stock and stir-fry until mixed thoroughly. (Use hot chicken stock so you don’t kill the stir-fry party going on in the wok by reducing the temperature of the ingredients. Nothing worse than adding cold chicken stock and then having to wait minutes for the liquid to get back to a boiling, sizzling state.)
• Once the liquid comes to a boil, push the beef and vegetables away from the middle of the wok and stir in the cornstarch slurry to thicken the sauce. Mix everything until the beef and vegetables are thoroughly coated. If you like more sauce, you can increase the chicken stock, seasonings and cornstarch accordingly.
• Plate and serve over hot steamed rice.