Spicy Broccoli with Beef

Recipe by Laraine Perri

Mark Boughton

Ingredients

Marinade, Meat and Vegetables:: 2tablespoons dry sherry; 1tablespoon reduced-sodium soy sauce; 2teaspoons cornstarch; 1teaspoon sugar; 3/4pound flank steak, frozen 15 minutes, halved lengthwise, and sliced thinly across the grain; 1tablespoon canola oil, divided; 1/4cup thinly sliced green onions; 1tablespoon minced garlic; 1tablespoon minced ginger; 1/2teaspoon red pepper flakes; 6cups broccoli florets; 1/4cup lower-sodium chicken stock
Sauce:: 2tablespoons oyster sauce; 2tablespoons reduced-sodium soy sauce; 2tablespoons dry sherry; 2teaspoons sugar; 1teaspoon cornstarch; 1teaspoon sesame oil

To prepare marinade, combine sherry, soy sauce, cornstarch and sugar in a medium bowl. Add sliced beef; toss gently. Refrigerate 15 to 30 minutes.
Heat a 12-inch skillet over high heat until very hot. Add 1 teaspoon canola oil; swirl quickly to coat pan. Add half the beef. Cook, without stirring, 1 minute. Remove beef from pan (it will still be pink in places). Repeat with 1 teaspoon oil and remaining beef. Cover beef loosely.
Add remaining 1 teaspoon oil to pan. Add green onions, garlic, ginger and red pepper; sauté until just fragrant, about 45 seconds. Add broccoli and 1⁄4 cup broth. Cover and steam 5 to 6 minutes.
To prepare sauce, combine all ingredients in a small jar; shake well.
When broccoli is crisp-tender, add beef and sauce. Toss gently, cooking until sauce thickens slightly.

Recipe by Laraine Perri.