Beef and Broccoli Stirfry

Ruedi's mom has been staying with us this weekend, so some interesting posts should pop up shortly. I would look for her sticky bun recipe and tonight's rack of lamb combo. Anyways, she usually brings a basket of local produce with her and this visit was no exception. 

Anyways, I wanted to post this easy meal that I assembled about a week ago for lunch. The noodles are leftover chow mein noodles from a local Chinese grocer. A yellow-coloured spaghetti would be the best way to describe them. Try these or any other rice or noodle you have handy.

From: http://www.canadianliving.com/

Ingredients

• 350 g flank steak, thinly sliced across the grain
• 3 T oyster sauce
• 4 cups broccoli florets, about 2 stalks
• 2 minced cloves of garlic
• 1 T minced gingerroot

Sprinkle beef with 1/4 tsp pepper; set aside. 

In small bowl, whisk together 3/4 cup water, oyster sauce and 1 tbsp cornstarch; set aside.

In wok or skillet, heat 1 tbsp vegetable oil over medium-high heat; stir-fry beef until browned but still pink inside, about 3 minutes. Transfer to plate. 

Add 1 tbsp vegetable oil to wok; stir-fry broccoli florets, garlic and ginger for 1 minute. Cover and steam for 2 minutes.

Return beef and any accumulated juices to wok. Add oyster sauce mixture; stir-fry until slightly thickened, about 3 minutes.