Ginger Steak and Broccoli Stir-Fry
Apple juice provides a convenient substitute for the rice wine or dry sherry that is normally used in Chinese marinades.
Serves: 3Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 1 lb. flank steak
- 1½ Tbsp. soy sauce
- 1 Tbsp. apple juice
- 1 Tbsp. chopped ginger
- 2 tsp. cornstarch
- 2 cups broccoli florets
- ¼ cup water
- 1 Tbsp. oyster sauce
- 1 tsp. granulated sugar
- 1 Tbsp. vegetable oil
- Cut the beef into thin strips about 2 inches long. (It’s easiest to do this if the beef is partially frozen.) In a medium bowl, combine the beef with the soy sauce, apple juice, ginger, and cornstarch. Let the beef marinate for 15 minutes.
- In a large saucepan with enough water to cover, blanch the broccoli for 2–3 minutes, until it is tender but still crisp. Remove the broccoli and rinse under cold running water. Drain.
- In a small bowl, combine the water, oyster sauce, and sugar. Set aside.
- Heat the oil in a heavy skillet over medium-high heat. Add the beef. Let brown for a minute, and then stir-fry until it loses its pinkness and is nearly cooked through.
- Add the broccoli to the pan. Stir the sauce and pour it into the pan. Cook, stirring, to mix everything together and heat through (5 minutes). Serve immediately.