Folks, this was so easy! It took very little time and it was done in a flash. This is very similar to Pepper Steak but I think it tastes even better. I'll be honest, Scott's aunt Vicky's recipe is the best. I will try to get that one and re-post but this was pretty tasty overall. The whole family ate it. Now when I can get all 6 of us to eat the same thing in one night...SUCCESS!
1 lb sirloin steak, sliced thinly across the grain
1 lb fresh broccoli florets (I'm sure you could use frozen, as well)
2 Tbls canola oil or any high heat cooking oil
2 cloves garlic, very finely minced or smushed thru garlic smusher
1 tsp cornstarch, dissolved in 1 Tbls water
For beef marinade:
1 tsp soy sauce
1 tsp chinese rice wine vinegar
1/2 tsp cornstarch
1/8 tsp fresly ground black pepper
For the sauce:
1/4 cup Oyster Sauce (I die for this sauce...YUMMY!)
2 tsp chinese rice wine vinegar
2 Tbls soy sauce
1/4 to 1/2 cup chicken broth
Marinate the beef: Stir together the beef marinade ingredients in a medium bowl or large baggie. Add the beef slices and stir until coated. Let stand 10 minutes.
Prepare the sauce: Stir together the sauce ingredients in a small bowl.
Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly. (I almost didn't do this part because I was running short of time, but I decided to do it and I think it makes the broccoli so yummy and crispy and stays so pretty green.)
Heat a large frying pan or wok over high head until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the pan in a single layer. Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minutes until no longer pink. Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.