3/4 lbs. lean boneless beef (flank, round, skirt or tenderloin)
1 tbsp. rice vinegar (substitute rice wine if desired)
3/4 tsp. sugar
1 tsp. soy sauce
2 tbsp. water
2 tsp. cornstarch
3 tbsp. oyster sauce
2 tbsp. soy sauce
¼ cup water
1 tsp. cornstarch mixed w/ 4 tbsp. water (cornstarch mixture)
2 lbs. fresh broccoli
3 garlic cloves, crushed
1 medium onion, chopped (white)
½ tsp. of salt
5 tbsp. canola oil (butter if desired)
1 stalk scallion, cut 1 inch long
Slice the beef into thin cuts. Add the marinade ingredients then put cornstarch on the meat spreading it using your fingers . Leave it for 30 minutes. Set aside.
After marinating; heat the wok and add 1 tablespoon of oil. When the oil is hot, add garlic and stir fry until aromatic. Add the broccoli and a touch of salt. Mix everything together. Turn down the heat if necessary to make sure it doesn't burn. Add ¼ cup of water. Cover it for 2 minutes until broccoli turns bright green and is tender but still crisp. Remove from the wok and drain.
Clean up the wok with paper towel. Add 3 tablespoons of oil. Fry the beef for 3-5 minutes. Do not overcook the beef! Drain off the oil and set aside.
Use another saucepan, heat 1 tablespoon oil, then add the beef and stir for 1 minute. Add onion, scallions and broccoli mixture. Stir and cover it for 1 minute. Add oyster sauce and sprinkle the remaining salt and pepper. Stir briefly and cover it for 2 minutes. Add cornstarch mixture and stir quickly to thicken. Turn off the heat and serve hot over steamed rice.