Ingredients
- 1 beef flank steak
- 2 tbsp cornstarch, divided
- 2 tsp seasoned rice vinegar
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 4 tsp vegetable oil, divided
- ½ cp thinly sliced onion
- 2 tbsp minced garlic
- ⅔ cp cold water
- ⅓ cp reduced-sodium beef broth
- ½ tsp pepper
- 1 lb broccoli florets, cooked
- 3 cp cooked jasmine rice or cooked rice noodles
Instructions
- Cut beef steak lengthwise in half, then crosswise ⅛ to ¼ inch thick. Toss beef with 1 tbsp cornstarch in large bowl. Add marinade ingredients to bowl (2 tsp rice vinegar, 1 tbsp soy suace, 1 tbsp oyster sauce, 1 tsp sesame oil); toss to evenly coat beef. Cover and marinate in refrigerator 30 minutes.
- Heat 1 tsp vegetable oil in large nonstick skillet on medium-high heat until hot. Add onion and garlic; stir fry 2-3 minutes or until onion begins to brown. Remove from skillet to large bowl. Remove beef from marinade; discard marinade. Heat 1 tsp vegetable oil in same skillet until hot. Add a third of the beef with third of ginger; stir-fry 2-3 minute4s until outside surface of beef is no longer pink. Add to bowl with onion. Repeat twice with remaining oil, beef, and ginger.
- Dissolve remaining 1 tbsp cornstarch in cold water in small bowl. Set aside. Heat ⅓ cp broth, pepper, 2 tbsp soy suace, 1 tbsp oyster sauce and cornstarch mixture to same skillet. Bring to boil, stirring constantly, until sauce is thickened and bubbly. Reduce heat; simmer 5 minutes to desired thickness.
- Add beef mixture and broccoli to skillet. Cook and stir until heated through. Serve over rice or noodles.
Recipe Source: beefitswhatsfordinner.com