1 lb flank steak
1 tablespoon cornstarch
1 teaspoon cornstarch
salt
white pepper
3/4 teaspoon sugar
1/8 teaspoon baking soda
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
3 tablespoons peanut oil, plus
1 teaspoon peanut oil
2 cups small broccoli florets
2 garlic cloves
2 slices fresh ginger
1 small yellow onion, cut to 1 inch dice
1 tablespoon Chinese rice wine
Directions:
1. Cut the steak across the grain into strips 3 inches long and 1/4 inch wide.
2. In a bowl, stir together the 1 Tbsp cornstarch, 1/4 tsp salt, 1/4 tsp sugar, the baking soda, and 2 Tbsp water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes.- 3. In another bowl, combine the oyster sauce, both soys, 1 tsp oil, the remaining 1 tsp cornstarch, the remaining 1/2 tsp sugar, white pepper to taste, and 2 Tbsp water, st aside. Bring a sauce pan 3/4 full of water to boil, and add broccoli florets, blanch until just tender 3-4 minutes. Drain, rinse under cold water until cool, then drain again. Set aside.
4. Remove the beef from the bowl and pat dry with paper towels. In a wok or large, deep saute pan over high heat, heat 2 Tbsp of peanut oil until very hot. Add the beef and stir fry until opaque, 3-4 minutes. Using a slotted spoon, quickly transfer the beef to a sieve placed over a bowl to drain.5. Wipe out the pan with paper towels and reheat over high heat. Add the remaining 1 Tbsp oil and heat until very hot. Add garlic, and ginger and stir fry just until golden brown, 15-20 sec. Using slotted spoon, lift out the ginger and garlic and discard. Add the onion to the pan and cook until just tender, about 5 minutes. Pour in the rice wine and deg laze the pan stirring to dislodge any brown bits on the bottom. When the wine has evaporated, add the sauce, stir, and bring to a boil. Immediately add the beef and broccoli and stir fry until the sauce thickens and the beef is heated through, about 3 minute Transfer to a warm bowl and serve.
source: food.com
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