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 meat 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 a large saute pan or wok over high heat. Add 1/3 cup water and bring to a boil. Add broccoli to the pan and saute until just tender and bright green, about 3 minutes. Transfer broccoli to a bowl and set aside.
In the same pan or wok, heat to 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 pan 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. Enjoy!
Source: Jessica Gavin