For a nice change a pace from turkey, turkey and more turkey, how about some Chinese food. This recipe comes from one of my favorite Asian cookbooks which I have mentioned before called Steamy Kitchen by Jaiden Hair. It incorporates many styles of Asian food including Chinese, Korean, Vietnamese and even Philipino. The recipes are easy to follow and the photos are amazing. The author also has a wonderful food blog by the same name.
This particular recipe caught my fancy and though it was really simple to make, it does take four different bottled sauces. These include soy sauce, oyster sauce, Chinese black vinegar and Chinese rice wine, plus I used sesame oil to saute in. Luckily when I went to my local Asian market I was able to find the three that I didn't have for very reasonable prices and these bottles should last awhile. I did splurge on the meat and purchased a boneless rib eye but considering this made three servings from one steak, it was worth it and oh so tender!
Stir Fry Beef Broccoli
1 lb top sirloin or flank steak, sliced into 1/8-in strips
For the marinade
1½ teaspoons soy sauce
1 teaspoon cornstarch
½ teaspoon cooking oil
For the Stir-fry Sauce
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar
For the Broccoli
1 broccoli, cut into bite-sized florets
½ teaspoon kosher or sea salt
1 tablespoon cooking oil
1 tablespoon minced garlic
Marinate the beef in soy sauce, cornstarch and the ½ teaspoon of oil for 10 minutes at room temperature.
In a small bowl, mix together the stir-fry sauce ingredients.
In a wok or large frying pan, add 1 inch of water and salt and bring to a boil. Add the broccoli and cover to steam for 3 minutes. Broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
Discard the water in the pan and dry the pan well. Heat the pan over high heat and when hot, add the 1 tablespoon of cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
Pour in the stir-fry sauce and stir to combine. Simmer until the sauce is thick enough to coat a back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well. Serve over hot Jasmine white rice.