Cantonese Beef and Broccoli Stir-Fry

Source: Recipe from Helen Chen Chinese cooking class ("Fearless Week Nights in the Chinese Kitchen") with some of Vinnie's modified ingredients.
Beef
Chinese
Main Dishes
PREP TIME:
30 minutes

SERVES:

4

TOTAL COOKING TIME:

1 hour
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INGREDIENTS
  • 1 lb angus flank steak
  • 1 tbsp cornstarch
  • 6 tbsp Cantonese oyster sauce
  • 1 lb Chinese broccoli, cleaned and drained
  • 2 tbsp canola oil
  • ¼ cup chicken broth
  • ½ cup canned sliced bamboo shoots, drained
  • Cornstarch slurry (2 tsp of cornstarch and 1 tbsp cold water)

DIRECTIONS

  1. 1.
    Thinly slice flank steak (across the grain).
  2. 2.
    In a small bowl, mix beef with 1 tbsp cornstarch and 1 tbsp of Cantonese oyster sauce.
  3. 3.
    In a wok, heat 1 tbsp canola oil over high heat until hot. Add broccoli and stir constantly for 30 seconds. Stir in chicken broth. Reduce heat to medium and cover wok. Continue cooking, stir occasionally for another 1 minute until broccoli is crisply tender but not overcooked. Remove pan from heat.
  4. 4.
    Using another saucepan, add 2 tbsp canola oil over medium heat until hot. Stir in beef mixture from Step 2 to the pan. Cook and stir for 1 minute. Add bamboo shoots and remaining 5 tbsp of stir-fry oyster sauce. Add broccoli and mix thoroughly.
  5. 5.
    Add cornstarch slurry to thicken the sauce. Transfer to dish and serve hot.