(Recipe from melskitchencafe)
1 TBSP rice wine vinegar
2 TBSP low-sodium chicken broth
5 TBSP oyster sauce
2 TBSP light brown sugar
1 tsp toasted sesame oil
2 tsp cornstarch
Beef & Broccoli:
3 TBSP soy sauce
1 1/2 lbs flank steak, cut into 2-inch wide strips with the grain, then sliced across the grain into 1/8 inch thick slices
6 medium cloves garlic, minced
1-inch piece fresh ginger, minced
1 tsp peanut oil or vegetable oil, plus extra for cooking
1 1/4 lb broccoli, cut in to bite size pieces
1/3 cup water
3 medium scallions, sliced 1/2 inch thick on diagonal, optional
1. In medium bowl, combine beef and soy sauce. Cover and refrigerate at least 10 minutes or up to an hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine the garlic, ginger, and 1 tsp oil. Set aside.
2. Heat 1-2 tsp oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of the beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with foil. Heat another 1-2 tsp oil in the skillet and repeat with remaining beef.
3. Add 1 TBSP oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon until fragrant, about 15-30 seconds. Stir the mixture in to the broccoli. Add the beef back to the skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve or serve it straight out of the skillet.
Yields 4-5 servings. I halved it and it fed 3 of us.
You can find the chow mien recipe HERE.