0.75 lbbeef flank steak, thinly sliced into about 1/4-inch thick cuts
3 tbspvegetable oil, more if needed
1 thin slicefresh ginger root
1 clovegarlic, peeled and smashed
1 lbbroccoli, sliced into florets
Method
1In a bowl, combine oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch until the sugar and cornstarch are dissolved.
2Place steak pieces in a large, shallow bowl. Pour the oyster sauce mixture over the beef and coat completely. Refrigerate to marinate for at least 30 minutes.
3Add vegetable oil to a large skillet or wok over medium-high heat. Add ginger and garlic and stir. Allow them to sizzle in the hot oil to flavor it, about 1 minute. Remove and discard ginger and garlic.
4Add the broccoli and stir until vibrant green and slightly tender, about 5 to 7 minutes. Remove broccoli and set aside.
5Add more oil into the wok if needed. Add the beef and marinade. Stir until the meat has browned and the sauce is reduced into a glaze, about 5 minutes.
6Add the cooked broccoli back in. Stir meat and broccoli until heated through, about 3 minutes.
Notes
Serve over steamed white rice. The ginger and garlic are used to flavor the oil and then discarded — this gives the dish a cleaner, more aromatic flavor.