Spicy Broccoli With Beef - cooking recipe

Ingredients

Marinade
2 tablespoons dry sherry
1 tablespoon reduced sodium soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
Meat and Vegetables
3/4 lb flank steak, frozen 15 minutes, halved lengthwise, and sliced thinly across the grain
1 tablespoon canola oil, divided
1/4 cup green onion, thinly sliced
1 tablespoon garlic clove, minced
1 tablespoon fresh ginger, minced
1/4 lb fresh shiitake mushroom (can use reconstituted dried)
1/2 teaspoon crushed red pepper flakes
6 cups fresh broccoli florets (try not to use frozen)
1/4 cup lower-sodium chicken stock, divided
Sauce
2 tablespoons oyster sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons dry sherry
2 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon sesame oil

Preparation

First prepare the marinade. Combine sherry, soy sauce, cornstarch and sugar in a medium bowl. Add sliced beef; toss gently. Refrigerate 30 minutes.
Heat a 12-inch skillet (or wok) over high heat until very hot. Add 1 teaspoon canola oil coating pan. Add about half the beef. Cook, without stirring, 1 minute. Remove beef from pan (it will still be pink in places). Repeat with 1 teaspoon oil and remaining beef. Cover beef loosely and set aside. Add remaining 1 teaspoon oil to pan. Stir fry green onions, garlic, ginger, mushrooms, and red pepper flakes until just fragrant, about 45 seconds. Add broccoli and 1/4 cup broth to pan, cover and steam 5 to 6 minutes.
To prepare sauce, combine all ingredients in a small jar; shake well.
When broccoli is crisp-tender, return beef and add sauce. Toss gently, cooking until sauce thickens slightly.