Prep Time : 00h 15
Cooking Time : 00h 15
Servings Number : 4 people
This is the perfect recipe when you're craving Chinese food and not feeling like going out for it. Easy to prep and delicious over rice or cauli rice.
Ingredients
- 1 lb (2 each) ButcherBox.ca AAA baseball cut top sirloin steak, sliced into thin strips
- 1/3 cup oyster sauce
- 1/3 cup sherry
- 2 tsp toasted sesame oil
- 1 tsp gluten free tamari
- 1 tsp corn starch
- 2 tbsp cooking oil of your choice
- 1 thin slice of ginger root
- 1 clove garlic, peeled and smashed
- 1 lb broccoli, cut into florets
- 1/2 Spanish onion, peeled and thinly sliced
- 6 - 8 mini sweet peppers, seeded and sliced
Method
- Whisk oyster sauce, sherry, sesame oil, soy sauce, and cornstarch together in a bowl until smooth.
- Place steak in a shallow bowl. Pour oyster sauce mixture over meat and stir to coat; cover and marinate in the refrigerator for at least 30 minutes.
- Heat oil in a wok or large skillet over medium-high heat until shimmery. Add ginger and garlic; let sizzle for about 1 minute to flavour oil, then remove ginger and garlic and discard.
- Stir in broccoli, onion and peppers. Toss and stir until broccoli is bright green and almost tender, 5 to 7 minutes. Remove vegetables from oil and set aside.
- Add a little more oil to the wok, if needed, then add beef with marinade. Stir and toss until sauce thickens and turns shiny and meat is no longer pink, about 5 minutes.
- Return vegetable mixture to the wok; stir until heated through, about 3 minutes - serve over rice or cauli rice.
- **If you prefer your veggies a bit more cooked, or your steak a bit more rare, you can leave the veggies in the wok while you saute the steak.