Beef and Broccoli Stir-Fry

Ingredients :

• 12 oz. (375 g) flank marinating steak, thinly sliced across the grain
• 3/4 cup (175 mL) water
• 1 tbsp. (15 mL) cornstarch
• 3 tbsp. (50 mL) oyster sauce
• 4 cups (1 L) broccoli florets (about 2 stalks)
• 2 cloves garlic, minced
• 1 tbsp. (15 mL) gingerroot, julienned

Cooking Procedures :

1. Sprinkle beef with 1/4 tsp. (1 mL) pepper. Set aside.
2. In a small bowl, whisk together water, cornstarch and oyster sauce. Set aside.
3. In a wok (or skillet), heat 1 tbsp. (15 mL) vegetable oil over medium-high heat. Stir-fry beef until browned but still pink inside, about 3 minutes. Transfer to plate.
4. Add 1 tbsp. (15 mL) vegetable oil to wok. Stir-fry broccoli florets, garlic and ginger for a minute. Cover and steam for 2 minutes.
5. Return beef and any accumulated juices to wok. Add oyster sauce mixture. Stir-fry until slightly thickened, about 3 minutes. Transfer to a serving platter.
6. Serves 4.

Tips:

If you can’t find flank steak at the supermarket or butcher shop, thinly slice top sirloin grilling steak across the grain. Or use the beef stir-fry strips available at the meat counter.  Serve this stir-fry with Asian rice noodles. Naturally gluten-free, they are available in a range of thicknesses and widths, are very quick to prepare and are a great alternative to rice.