Beef With Broccoli In Oyster Sauce

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For extra flavor, you can marinade 12 ounces of thinly sliced (par-freezing helps when slicing) beef for one hour in:

  • 1 Tbsp minced ginger
  • 2 tsp soy sauce
  • 2 tsp rice wine (I use vodka or tequila to mix things up since I can never find rice wine in this podunk town)
  • 1.5 tsp cornstarch
  • 1 tsp sesame oil
  • .5 tsp salt
  • pepper

Regardless of the marinade step, stir fry the beef until seared but not cooked through about 1 minute in 1 Tbsp peanut oil. Remove beef, then stir fry the 12 ounces broccoli and med sliced onion in another Tbsp peanut oil, then return the beef and add the sauce (which should be mixed ahead in a bowl to dump in all at once):

  • 2 Tbsp of water or broth
  • 2 Tbsp oyster sauce
  • 2 tsp dark soy sauce
  • 1 Tbsp rice wine

Stiry fry 30 seconds or so until beef is done. The book I got this from has you parboil the broccoli but I don't find it necessary. She also has you lightly stir fry some garlic and fermented black beans a little bit before pulling them to the side and adding the beef. You may need to increase the stir fry times if you don't have a high-temp heat source like my outdoor wok burner.