Beef and Broccoli in Oyster Sauce

submitted by cooking club

Serves 4-5

1-1½   lb flank steak, cut into 2” wide strips with the grain, then sliced across the grain into ⅛” slices

3 TBSP soy sauce

1 TBSP rice wine vinegar

2 TBSP water

5 TBSP oyster sauce

1 TBSP light brown sugar

1 tsp sesame oil

1 tsp cornstarch

6 medium cloves garlic, minced

1-inch fresh ginger minced

3 TBSP peanut oil or vegetable oil, divided

1¼ lb broccoli florets, cut into bite sized pieces

⅓ cup water

1 small red bell pepper, thinly sliced

3 medium scallions, sliced ½” thick on diagonal

Combine beef and soy sauce in medium bowl; cover with plastic and put in fridge 10 min to 1 hour. In measuring cup whisk rice wine vinegar, water, oyster sauce, brown sugar, sesame oil, and cornstarch. Combine garlic, ginger and 1 tsp oil in small bowl.

Drain beef and discard liquid. Heat 1 TBSP oil in large nonstick pan over high heat until smoking. Add beef; cook without stirring for 1 min, then flip and cook until beef in browned around edges, about 1 more minute. Transfer beef to plate. You may need to cook the beef in two batches to not overcrowd the pan.

Add 1 TBSP oil to now empty skillet; heat until just smoking. Add broccoli and cook 30 sec. Add water, cover pan, and lower heat to medium. Steam broccoli until tender crisp, about 2 min; transfer to plate.

Add remaining 2 tsp oil to skillet; increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently until spotty brown, about 1 ½ min. Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon until fragrant, 15-20 sec, then stir mixture into peppers. Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine then add to skillet. Cook stirring constantly until sauce in thickened and evenly distributed, about  1 minute. Transfer to serving platter and sprinkle with scallions.

Serve with brown rice or barley.