Beef and Broccoli with Oyster Sauce

This dish makes everyone in the house happy. I substitute chicken for beef sometimes and Anna likes just broccoli with the sauce.

1 lb. flank steak
1 T. cornstarch
2 T. water
2 T. low-sodium soy sauce
2 t. sugar (i leave this out)

3 T. oyster sauce
1 T. low-sodium soy sauce
1 T. dry sherry
1 T. water
2 t. sugar
1 t. cornstarch

1 T. vegetable oil, divided

1/3 c. 1/2" diagonally sliced green onions
1 T. minced peeled fresh ginger (i usually use garlic instead)
6 c. broccoli florets
1/4 c. water

6 cups hot cooked rice


Trim fat from steak. Cut steak diagonally across grain into 1/4-inch-thick slices. Combine steak and next 4 ingredients in a large zip-top plastic bag. Seal bag; toss gently to coat steak, and marinate in refrigerator 15 minutes.

Combine oyster sauce and next 5 ingredients in a small bowl, stir with a whisk until well-blended. Remove steak from bag; discard marinade.

Heat 2 t. oil in a large skillet over high heat. Add steak mixture; stir fry 2 minutes. Remove from pan; keep warm. Add 1 t. oil, green onions, and ginger; reduce heat to medium high, and stir fry 30 seconds. Stir in broccoli and 1/4 c. water; cover and cook 3 minutes. Return steak to pan, stir in oyster sauce mixture. Stir fry until thick and bubbly. Serve over rice.