Oyster Sauce Beef with Broccoli

We’ve been enjoying the grassfed beef from Natural Local Food Express, particularly the flank steaks, which at approximately 1.5 lbs are plenty for 2 meals when used in a stirfry. If you can’t find flank steak or it’s too pricy, you can use another fairly large-grained cut of beef – because you cut it across the grain, the result will be very tender. I prefer to use the vegetarian version of “oyster sauce,” which is made from mushrooms.

ingredients:

  • 3/4 lb flank steak
  • 3 T oil
  • 3 slices fresh ginger root
  • 2 ea scallions, roll-cut into 1.5″ sections
  • 1 recipe stirfried broccoli, to be stirfried just before stifrying the meat

marinade:

sauce:

  • 1 tsp tapioca flour or cornstarch
  • 2 T water, stock or broth
  • 2 T oyster sauce
  • 1 tsp sesame oil
  • 1 tsp sugar, brown or raw cane is best

method:

  1. Mix together the marinade ingredients and set aside.
  2. Mix together the sauce ingredients and set aside.
  3. Rinse and pat the steak dry, then slice into 1/8″ thick slices, approximately 1-1.5″ long.
  4. Mix the marinade into the meat and set aside for 30 m at room temperature or up to 60 m in the refrigerator, then drain off any juices if any have collected.
  5. Stirfry the broccoli and spread on a serving plate.
  6. Mix 1 T of oil into the meat.
  7. Heat the wok over medium-high heat, then add 1 T oil just until it shimmers.
  8. Stirfry the meat just until it loses its pink color, then remove to a second plate.
  9. Heat the wok over medium-high heat, then add the last 1 T oil just until it shimmers.
  10. Explode the ginger root and scallions just until fragrant, give the sauce ingredients a quick stir and add them to the wok.
  11. Allow the sauce to thicken, then cook approximately 1 m to get rid of the starchy taste.
  12. Add the meat back to the sauce, stirfry briefly until the meat is cooked through, then arrange on top of the broccoli.

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