1 1/2 lb
ginger root, grated
sherry or sake (japanese liquor)
salt to taste
OYSTER SAUCE GRAVY
salt to taste
1Cut flank steak lengthwise in half, then slice across the grain on a slant into thin strips.
2Marinate in mixture of soy sauce, cornstarch, ginger, sherry and oil.
3Use a paring knife to peel the tough outer skin of the broccoli and slice the stems diagonally into 1/4 inch pieces. Cut the florets and break into smaller bite size pieces.
4Saute the broccoli in a hot skillet with oil. Stir fry for 2 to 3 minutes. Salt to taste. Add a Tbsp. of water, to prevent burning. Do not over cook the broccoli, just barely cook it. Remove from the skillet.
5Add 1 Tbsp. of oil to the skillet, saute meat over medium-high heat. While the meat is slightly pink in the middle, add the broccoli and oyster sauce gravy, cook until meat is browned.
6Scrape the bottom of the skillet and keep stir frying to prevent everything from sticking and burning. Cook just until thickened, stirring constantly.
7Remove from heat, place on an oval platter for serving, add a parsley sprig on top for garnish.
8*ANY TYPE OF MEAT OR CHICKEN CAN BE SUBSTITUTED
**ANY OTHER TYPE OF VEGETABLE COMBINATION CAN BE SUBSTITUTED.
9OYSTER SAUCE GRAVY: Combine all the ingredients for the oyster sauce gravy in a saucepan and bring to a boil, add the cornstarch and mix till the gravy thickens. Turn off the heat and salt to taste since some oyster sauces are quite salty.