Beef
1/2 lb. Flank steak (250 g)
3 tablespoons Veg oil (50 mL)
2-1/2 teaspoons cornstarch (12 mL)
2 teaspoons light soy sauce (10 mL)
2 teaspoons dry white wine
1/2 teaspoon salt (2 mL)
1 bunch broccoli
1 sweet red pepper
3 tablespoons water
1 tablespoon oyster sauce (15 mL)
5 cloves garlic minced
1 tablespoon ginger root (15 mL)
Salt and white pepper
Cut steak across grain into slices about 1/8 inch (3 mm) thick.
In bowl, combine 1 tbsp of the oil, 1 tsp of the cornstarch, soy sauce, wine and salt. Add beef; toss to coat. Cover and marinate in fridge for 4 hours.
Using veg peeler, peel broccoli stalks. cut florets into pieces about 1 inch in diameter, and stalks into slices 1/4 in thick. In large saucepan of boiling water, blanch broccoli for 30 to 60 seconds or until bright green. Drain immediately and refresh under cold running water.
Seed red pepper; cut into strips about 1-1/2 X1/4 in.
In small bowl stir water, oyster sauce and remaining cornstarch.
Set wok over high heat for 1 min. Add remaining oil; heat for 30 seconds. Stir-fry garlic, ginger, and red pepper for 15 seconds. Add steak with marinade; stir -fry until meat is slightly pink, about 1 min. Add broccoli. stir oyster sauce mixture; drizzle over meat mixture, stirring. Cook until, coating beef and vegetables, about 1-1/2 min. Season with salt and pepper to taste. Makes 2 main course servings or 8 side servings.