Beef And Broccoli Stir-Fry

Let's Cook

1. Step 1.

   Combine in a medium bowl: ¼ cup soy sauce; 2 tablespoons Shaoxing wine or dry sherry; 1 tablespoon water; 1 tablespoon sugar; 1 tablespoon cornstarch; 2 teaspoons toasted sesame oil

2. Step 2.

   Add and toss to coat: 1 pound boneless beef steak, such as flank steak, sliced across the grain into ½-inch-thick strips

3. Step 3.

   Marinate for at least 20 and up to 30 minutes. Meanwhile, prepare: 1 pound broccoli, trimmed and cut into bite-sized florets; 6 green onions, cut into 2-inch pieces; 1 red bell pepper, thinly sliced; 1 cup sliced mushrooms, preferably shiitake caps

4. Step 4.

   Combine in a small bowl: 1-inch piece ginger, peeled and minced; 3 garlic cloves, minced; (1 teaspoon red pepper flakes or Sichuan peppercorns)

5. Step 5.

   Heat in a wok or large heavy skillet over high heat until shimmering: 2 tablespoons vegetable oil

6. Step 6.

   Add the ginger-garlic mixture and cook, stirring constantly, until fragrant but not browned, about 30 seconds. Add the beef and its marinade and cook, stirring to separate the slices, until browned, about 2 minutes. Transfer the beef mixture to a plate. Wipe out the pan and reheat over high until shimmering: 2 tablespoons vegetable oil

7. Step 7.

   Add the vegetables and stir-fry until crisp-tender, about 2 minutes. Return the meat and any accumulated juices to the pan and toss together for 10 seconds to heat through and combine. Serve with: Cooked white rice