ginger root, minced
1You can use flank steak, top sirloin or tenderloin sliced across grain into thin slices.
2Combine all marinade ingredients in a bowl, oyster sauce, 2 teaspoons rice wine, 1/2 teaspoon brown sugar and 2 teaspoons cornstarch.
3Combine all seasoning sauce ingredients in a cup, 1/2 teaspoon brown sugar, 1 teaspoon cornstarch dissolved in 2 tablespoons of water and 2 teaspoons of rice wine.
4Thoroughly mix beef with marinade and marinate for 30 minutes.
5Heat wok over highest heat, when hot, swirl in 2 tablespoons of peanut oil.
6Add ginger and salt and toss a few seconds.
7Add broccoli and stir fry one minute, then add water, turn heat to med-high, cover and steam until crisp tender.
8Uncover and turn heat to high, stir frying until water is evaporated.
9Remove broccoli and reserve.
10Reheat same wok (without rinsing) and, when hot, add remaining peanut oil.
11Add beef slices and stir fry until lightly browned but not cooked through.
12Do not stir fry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear.
13Add broccoli to wok and toss.
14When hot, stir in seasoning sauce and stir until sauce thickens (it's a good idea to whisk the sauce in the cup just before you hurl it into the wok).
15Turn onto a platter and drizzle sesame oil over the top.
16The sugar in the marinade and seasoning sauce acts as a flavor enhancer rather than a sweetener.