Beef and Broccoli

This is seriously the best Beef and Broccoli that I have ever made.

The best way to cut the beef is to first cut the flank steak with the grain into strips approximately two inches wide. Next thinly slice steak against the grain. Lastly, cut the slices into thin strips. This process may be a little time consuming, but you will end up with super tender meat. Worth it.

Ingredients:
1 - 1 1/2 pounds flank steak (see note above)
1 tablespoon ginger, minced
2 teaspoons soy sauce
2 teaspoons plus 1 tablespoon rice wine
1 1/2 teaspoons cornstarch
1/8 teaspoon pepper
1 teaspoon sesame oil
2 tablespoons chicken broth
2 tablespoons oyster sauce
2 teaspoons dark soy sauce
12 ounces broccoli florets
3 tablespoons peanut oil
1 tablespoon garlic, minced
1 tablespoon black bean sauce
1 onion, thinly sliced

Directions:
1. Combine flank steak, ginger, soy sauce, 2 teaspoons rice wine, cornstarch, pepper, and sesame oil in medium bowl. Set aside.

2. In a small bowl, combine chicken broth, oyster sauce, dark soy sauce, and remaining rice wine. Set aside.

3. In a medium pot, bring 1 quart water to a boil. Add broccoli and cook 3 minutes, or until broccoli is bright green. Drain broccoli.

4. Heat a wok over medium-high heat. Swirl in 1 tablespoon peanut oil and add garlic and black bean sauce. Stir-fry for 1 minute and push to the side. Spread half the beef in one layer on the bottom of the wok. Cook 1-2 minutes without disturbing, allowing meat to sear. Stir-fry for 2 minutes, then transfer to bowl. Swirl in 1 tablespoon peanut oil and repeat with remaining beef.

5. Add remaining tablespoon peanut oil to wok and add onions. Stir-fry 3 minutes, or until softened and translucent. Add broccoli and stir-fry 2 minutes. Return beef to wok along with any accumulated juices. Swirl chicken broth mixture into wok and stir-fry for 1 minute.