• 3/4 pound flank or sirloin, sliced thinly across the grain
  • 3/4 pound broccoli florets
  • ½ pound mushrooms, sliced thinly
  • 3 tablespoons high-heat cooking oil
  • 2 cloves garlic, very finely minced or put through garlic press
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese rice wine (or dry sherry)
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon freshly ground black pepper

For the sauce

  • 2 tablespoons oyster sauce
  • 1 teaspoon Chinese rice wine (or dry sherry)
  • 1 tablespoon soy sauce
  • 1/4 cup vegetable broth

(Prepare rice or Asian noodles as side dish as desired.)


  • Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.
  • Prepare the sauce: stir together the sauce ingredients in a small bowl.
  • Steam the broccoli: Cook the broccoli in a double-boiler or small pot with at least an inch of boiling water utitil tender-crisp, about 3 minutes. Drain thoroughly, but cover to keep warm.
  • Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add 2 tablespoons of the cooking oil and swirl to coat. Add mushrooms and cook until slightly browned; remove from pan and set aside. Add the remaining cooking oil, and then the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over and fry for an additional 30 seconds to 1 minute until no longer pink.
  • Add the garlic to the pan, sizzle for no more than 20 seconds, pour in the sauce, stirring, until the sauce boils and thickens, 30 seconds. Stir in the broccoli, turn off heat, and let broccoli warm through completely before serving.Fragrant rice or Asian noodles on the side make this a meal.
Syrah, Block 6, Canterbury Vineyard, Sierra Foothills
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