2 lbs. flank steak, cut across the grain into 1/8 in. strips
6 T. soy sauce
2 T. hoisin sauce
1 tsp. sriracha
2 T. cornstarch
1 tsp. garlic powder
1 tsp. ginger powder
2 T. Japanese rice wine or sherry
4 T. chicken broth
1/2 c. oyster sauce
1/3 c. brown sugar
2 tsp. sesame oil
3 T. cornstarch
1 tsp. salt
1/2 tsp. pepper
3-4 garlic cloves, minced
2 T. minced ginger
veg. oil (I usually add a splash of sesame oil)
4 cups broccoli florets, steamed until tender-crisp
3 green onions, chopped
1. Mix marinade ingredients. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours.
2. When ready to make beef and broccoli, whisk the sauce ingredients together in a small bowl.
3. In another small bowl, combine garlic, ginger, 1 teaspoon peanut oil. Set aside.
4. *Work in 2 batches if your beef cannot fit in one layer.* Heat 1 1/2 teaspoons vegetable oil/sesame oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Donít overcook or it wonít be as tender! Transfer beef to a large plate and cover.
Add 1 tablespoon vegetable oil to the now-empty skillet; heat until very hot and sizzling.
5. Add the garlic/ginger/oil to the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds.
6. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Add steamed broccoli. Transfer to a serving bowl, sprinkle with the green onions and serve with hot, cooked rice.