Ingredients
Beef-
- 1 pound boneless beef short rib, or flank steak, cut against the grain in ¼” thick slices
- 1/3 cup water
- 5 cups broccoli, florets
- 1 slice whole ginger, ¼” thick, peeled
- 1 garlic clove, peeled and crushed
- 2 tablespoons vegetable oil
- 1 red bell pepper, cut into 1/4-inch thick slices
Marinade-
- 1 tablespoon low sodium soy sauce, plus 1 more teaspoon
- 1 teaspoon dry sherry, (Shaoxing rice wine, sake or brandy if sherry is not available)
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 1/4 teaspoon sesame oil
Sauce-
- 1/2 cup chicken stock, or beef stock
- 4 tablespoons oyster sauce
- 3 tablespoons low sodium soy sauce
- 1 tablespoon dry sherry, (Shaoxing rice wine, or sake if sherry is not available)
- 1 tablespoon cornstarch
Instructions
- In a medium-sized bowl, combine marinade ingredients.
- Add sliced beef and coat with marinade. Set aside and marinate for at least 15 minutes at room temperature.
- Combine and whisk the sauce ingredients together until the cornstarch is dissolved and no white lumps remain. Set aside.
- Wash and cut broccoli into small florets, about 2 inches in size.
- Heat wok (or large saute pan) over high heat.
- Add 1/3 cup water and bring to a boil.
- Add broccoli to the wok and saute until just tender and bright green, about 3 minutes.
- Transfer broccoli to a bowl and set aside.
- In the same wok, heat over medium-high heat until pan is very hot.
- Add 2 tablespoons of vegetable oil.
- Add ginger slice and garlic clove, sauté for 30 seconds.
- Add the marinated beef, and stir-fry until just cooked about 2 minutes.
- Add the sauce to the wok and bring to a simmer until thickened, about 1 to 2 minutes.
- Insert the cooked broccoli and red bell peppers, stir-fry for an additional 1 to 2 minutes.
- Season with pepper to taste. Serve immediately with rice if desired.
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