Chinese Beef With Broccoli

Ingredients

• 1 head broccoli cut into florets
• 2 tablespoons cornstarch 
• 1 pound flank steak thinly sliced
• 2 cloves garlic minced
• 4 slices ginger peeled thin
• 1.3 cups chicken broth low-sodium
• 1 large onion halved sliced
• 1 tablespoon oyster sauce 
• 5 tablespoons vegetable oil; peanut oil preferred 
• 3  plum tomatoes quartered
• 4 tablespoons soya sauce 
• 2 teaspoons sugar 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl.
2. Add the steak and toss to coat; refrigerate until ready to cook.
3. Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
4. Heat 1 tablespoon peanut oil in a large skillet over high heat.
5. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate.
6. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes.
7. Add the tomatoes and cook, turning gently, 2 minutes.
8. Transfer the onion and tomatoes to the plate with the broccoli.
9. Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet.
10. Add the garlic and steak and stir-fry 1 minute.
11. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes.
12. Serve with rice, if desired.
13. Photograph by Antonis Achilleos