Ingredients:
1 lb flank steak, cut into 2 inch wide strips with the grain, then sliced across the grain into 1/8 inch thick slices
3 Tbsp soy sauce
1 Tbsp dry sherry
2 Tbsp chicken broth
5 Tbsp oyster sauce
1 Tbsp light brown sugar
1 tsp toasted sesame oil
1 tsp cornstarch
6 cloves garlic, minced
1 Tbsp minced fresh ginger
3 Tbsp vegetable oil
1 1/2 lb broccoli florets cut into bite sized pieces
1/3 cup water
1 small red bell pepper, cored, seeded, and cut into 1/4 inch pieces
3 medium scallions, sliced 1/2 inch thick on diagonal
Instructions
Combine beef and soy sauce in medium bowl. Cover with plastic wrap and refrigerate for 10 minutes to an hour. Whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil and cornstarch in measuring cup. Combine garlic, ginger, and 1 1/2 tsp oil in small bowl.
Drain beef and discard liquid. Heat 1 1/2 tsp oil in wok over high heat until smoking. Add half the beef to the wok and break up clumps; cook, without stirring for 1 minute, then stir and cook until beef is browned around the edges, about 30 seconds. Transfer beef to medium bowl. Heat another 1 1/2 tsp oil in wok and repeat with remaining beef.
Add 1 Tbsp oil to empty wok, heat until just smoking. Add broccoli and cook for 30 seconds, add water, and cover pan and reduce heat to medium. Steam broccoli under tender-crisp, about 2 minutes; transfer to paper towel lined plate. Add remaining 1 1/2 tsp oil to wok, increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently, until spotty brown, about 1.5 minutes. Clear center of wok, add garlic and ginger to clearing and cook until fragrant, about 15-20 seconds - then stir mixture into bell peppers. Return beef and broccoli to pan and toss to combine. Whisk sauce, then add to wok and cook, stirring constantly until sauce is thickened and evenly distributed, about 30 seconds. Serve sprinkled with scallions over rice.
