SERVES 4
To make slicing the flank steak easier, freeze it for 15 minutes. Serve with Basic White Rice.
SAUCE |
|
5 |
tablespoons oyster-flavored sauce |
2 |
tablespoons low-sodium chicken broth |
1 |
tablespoon dry sherry |
1 |
tablespoon light brown sugar |
1 |
teaspoon toasted sesame oil |
1 |
teaspoon cornstarch |
BEEF AND BROCCOLI |
|
1 |
(1-pound) flank steak, trimmed and cut into 2-inch-wide strips with the grain, then sliced across the grain into ⅛-inch-thick slices (see note) |
3 |
tablespoons soy sauce |
3 |
tablespoons peanut or vegetable oil |
6 |
medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons) |
1 |
tablespoon minced or grated fresh ginger |
1¼ |
pounds broccoli, florets cut into 1-inch pieces, stems trimmed and sliced thin |
⅓ |
cup water |
1 |
small red bell pepper, stemmed, seeded, and cut into ½-inch pieces |
3 |
scallions, sliced ½ inch thick on the bias |
1. FOR THE SAUCE: Combine all the ingredients in a small bowl and set aside.
2. FOR THE BEEF AND BROCCOLI: Toss the beef with the soy sauce in a medium bowl and let marinate for at least 10 minutes or up to 1 hour. In a small bowl, mix 1 teaspoon of the peanut oil, the garlic, and ginger together.
3. Heat 2 teaspoons more peanut oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the beef, break up any clumps, then cook without stirring until the meat is browned at the edges, about 1 minute. Stir the beef and continue to cook until cooked through, about 1 minute longer. Transfer the beef to a clean bowl and cover with foil to keep warm. Repeat with 2 teaspoons more peanut oil and the remaining beef.
4. Add 1 tablespoon more peanut oil to the skillet and return to high heat until just smoking. Add the broccoli and cook for 30 seconds. Add the water, cover the pan, and lower the heat to medium. Cook the broccoli until crisp-tender, about 2 minutes. Transfer the broccoli to a paper towel–lined plate.
5. Add the remaining 1 teaspoon peanut oil to the skillet and return to high heat until just smoking. Add the bell pepper and cook, stirring frequently, until spotty brown, about 1½ minutes. Clear the center of the skillet, add the garlic mixture, and cook, mashing the mixture into the pan, until fragrant, 15 to 20 seconds. Stir the garlic mixture into the bell pepper.
6. Stir in the broccoli and beef with any accumulated juices. Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened, about 30 seconds. Transfer to a serving platter, sprinkle with the scallions, and serve.