Description
Weeknight. Dinner. Done.
Ingredients
- ⅔ pounds Sirloin Or Other Lean Steak
- 1 Tablespoon Rice Wine Vinegar
- 4 Tablespoons Soy Sauce, Divided
- ½ cups Water
- 1 Tablespoon Cornstarch
- 2 Tablespoons Mirin (or White Wine With 1/2 Teaspoon Sugar)
- 1 teaspoon Sriracha Or Other Garlic Hot Sauce, Plus More To Taste
- ¼ cups Oyster Sauce
- 2 Tablespoons Olive Or Canola Oil
- 2 heads Broccoli, Cut Into Bite Sized Pieces
- Cooked White Rice, Optional, For Serving
Preparation
Place the steak in the freezer for 15 minutes, then very thinly slice it and place it into a bowl. Add the rice wine vinegar and half of the soy sauce. Stir to coat the beef, and let it marinate for 10 minutes.
Meanwhile, in a small bowl combine the water with the cornstarch, mirin, and remaining half of the soy sauce. Stir with a fork until very smooth. Add the Sriracha and oyster sauce and stir to combine. Set aside.
Heat a large skillet or wok to medium-high heat with the oil. When the oil is very hot and nearly smoking, add the steak in one layer and cook for 3-4 minutes, turning once, until browned, crispy at the edges, and just barely cooked through. Remove the steak from the skillet, reserving any juices, and turn the heat on the skillet to medium.
Add the broccoli to the skillet and let it cook in the steak drippings for 2 minutes. Stir the broccoli. When the broccoli starts to turn bright green, pour in the sauce—it should bubble and start to thicken almost immediately. If the sauce gets too thick too quickly, reduce the heat and pour in a bit more water to thin the sauce. Let the broccoli cook for just one more minute, then stir in the beef and any juices.
Taste the sauce and add more oyster sauce for salt or Sriracha for spice. Keep adding water as needed to keep the sauce a smooth consistency. The broccoli should be tender but still crunchy.
Serve over rice and enjoy!
