This recipe serves 2 as a main course, or 4 as part of a banquet-style meal, and can be doubled easily.
1/2 lb flank steak, sliced thinly
2-1/2 tsp arrowroot
1 Tbsp vegetable oil
1 tsp light soy sauce
Pinch of black pepper
1/2 tsp garlic, chopped
1/2 tsp shallots, chopped
1 medium onion, sliced
2 cups broccoli, cut into bite-sized pieces
3 Tbsp oyster sauce
2 Tbsp mushroom soy sauce
1 tsp sugar
4 Tbsp peanut oil for frying
In a bowl, marinate the beef with 1 tsp arrowroot, 1 Tbsp oil, 1 tsp light soy sauce and a pinch of black pepper. Heat 2 Tbsp peanut oil in a wok. Stir fry garlic and shallots for 5 seconds. Add onion, stir for 5 seconds, and add the beef. Stir for 15 seconds, then remove from wok with a slotted spoon or strainer. Add 2 Tbsp fresh oil to the wok and heat. Stir in the broccoli and cook for 1 minute (add a few tsps of water to help cook the broccoli). When broccoli is almost done, add the beef, oyster sauce, mushroom soy sauce and sugar. Stir 1-2 minutes until cooked through. In a small bowl, mix remaining arrowroot with 1 Tbsp water. Stir into wok, a little at a time, to thicken the sauce. Serve hot with steamed rice.
1/2 lb flank steak, sliced thinly
2-1/2 tsp arrowroot
1 Tbsp vegetable oil
1 tsp light soy sauce
Pinch of black pepper
1/2 tsp garlic, chopped
1/2 tsp shallots, chopped
1 medium onion, sliced
2 cups broccoli, cut into bite-sized pieces
3 Tbsp oyster sauce
2 Tbsp mushroom soy sauce
1 tsp sugar
4 Tbsp peanut oil for frying
In a bowl, marinate the beef with 1 tsp arrowroot, 1 Tbsp oil, 1 tsp light soy sauce and a pinch of black pepper. Heat 2 Tbsp peanut oil in a wok. Stir fry garlic and shallots for 5 seconds. Add onion, stir for 5 seconds, and add the beef. Stir for 15 seconds, then remove from wok with a slotted spoon or strainer. Add 2 Tbsp fresh oil to the wok and heat. Stir in the broccoli and cook for 1 minute (add a few tsps of water to help cook the broccoli). When broccoli is almost done, add the beef, oyster sauce, mushroom soy sauce and sugar. Stir 1-2 minutes until cooked through. In a small bowl, mix remaining arrowroot with 1 Tbsp water. Stir into wok, a little at a time, to thicken the sauce. Serve hot with steamed rice.