SERVES 4
TOTAL TIME: 40 minutes
To make the beef easier to slice, freeze it for 15 minutes. Stir-fries cook quickly, so have everything prepped before you begin cooking. Serve with rice.
SAUCE
|
5 |
tablespoons oyster sauce |
|
2 |
tablespoons low-sodium chicken broth |
|
1 |
tablespoon Chinese rice cooking wine or dry sherry |
|
1 |
tablespoon packed light brown sugar |
|
2 |
teaspoons cornstarch |
|
1 |
teaspoon toasted sesame oil |
STIR-FRY
|
6 |
garlic cloves, minced |
|
1 |
tablespoon grated fresh ginger |
|
2 |
scallions, minced |
|
2 |
tablespoons vegetable oil |
|
1 |
(1-pound) flank steak, trimmed and sliced thin across grain (click here) |
|
1 |
pound broccoli florets, cut into 1-inch pieces |
|
⅓ |
cup water |
|
½ |
cup roasted cashews |
1. FOR THE SAUCE: Whisk all ingredients together in bowl.
2. FOR THE STIR-FRY: Combine garlic, ginger, scallions, and 1 teaspoon oil in bowl.
3. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to bowl and cover. Repeat with 1 teaspoon oil and remaining beef; transfer to bowl.
4. Add remaining 1 tablespoon oil to now-empty skillet and return to high heat until just smoking. Add broccoli and cook for 30 seconds. Add water, cover, and reduce heat to medium. Steam broccoli until slightly tender, about 2 minutes. Remove lid and continue to cook until broccoli is tender and most of liquid has evaporated, about 2 minutes.
5. Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into broccoli.
6. Return cooked beef, with any accumulated juices, to skillet and toss to combine. Whisk sauce to recombine, then add to skillet. Stir in cashews. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Serve.