Broccoli Beef Stir-Fry with Scallion and Ginger

This easy recipe is perfect for a weeknight – quick, filling and a hit with the whole family. My husband thought it would be perfect with the addition of carrots, bok choy, baby corn and mushrooms. He may have a point. You can easily add your favorite vegetables here – either in place of or in addition to the meat. Serve it with hot cooked brown rice and a salad.

4 cups broccoli, cut into florets
1/4 cup water
1-1/2 pound flank steak, sliced with the grain, then into 2-inch strips
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 tablespoon sake
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons canola oil, divided
1/4 cup fresh ginger root, peeled and finely chopped
6 scallions, trimmed and cut into 2-inch lengths
2 tablespoons oyster sauce

Place the broccoli florets in one layer in a shallow, high-sided skillet with a tight-fitting lid. Add the water, cover and steam over high heat until crisp-tender, about 3 to 4 minutes. The broccoli will be bright green and barely tender to the tip of a knife. Remove from heat, remove lid and allow to cool slightly.
Meanwhile, place sliced flank steak in a medium bowl. In a small bowl, whisk corn starch, soy sauce, sake, sugar, salt and pepper in a bowl with 2 teaspoons of the canola oil. Combine steak with the sauce and set aside. I like to allow the steak to sit in the mixture for a good 10-15 minutes at room temperature.
Heat a dry wok over high heat. When a bead of water evaporates after a second or two, add the remainder of the oil, then the ginger. Stir the ginger and cook until fragrant, about 30 seconds. Add the beef in one layer and allow it to brown on one side without stirring. This should only take a minute or so. Add the scallions and stir-fry for about 2 minutes. The beef should be brown all over but still quite rare. Add the broccoli and the oyster sauce and cook until broccoli is just heated through and the sauce is evenly distributed, about another minute. Remove from heat and serve with rice immediately.

Preparation time: 25 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 4

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