We’ve talked before about how you shouldn’t be afraid to have an arsenal of Asian condiments in your fridge. Really, it’s amazing what a little dab of these things will do. It puts American condiments. If I see a recipe with “ketchup” as an ingredient I’m likely to pass it right on by. (Thankfully, I don’t see many of those recipes because they usually show up in Kraft magazine.) But Hoisin, soy sauce and chili paste will stop me in my tracks. Now I can add oyster sauce to my repertoire.
This dish doesn’t have the punch of Mongolian Beef. Instead it packs a more mellow flavor and zero heat (which can, of course, be remedied with the best Asian condiment on the face of the earth: Sriracha. Oh, how I love thee.) The best thing about this dish is how fast it comes together. A little slicing, stirring, steaming and BAM – Dinner!
That’s all I need in a weeknight Asian meal… well, that and Sriracha.
From Iowa Girl Eats
¾ pound top sirloin steak
2 Tbsp + 1 tsp low-sodium soy sauce, divided
3 tsp sake, divided
2½ tsp cornstarch, divided
1 large head of broccoli
¼ cup oyster sauce
½ cup chicken broth
2 garlic cloves
2 Tbsp water
1 ½ Tbsp vegetable or canola oil
Thinly slice beef against the grain and place in a medium bowl. Stir together 1 teaspoon soy sauce, 1 teaspoon sake and ½ teaspoon cornstarch and add to bowl, tossing to coat. Let sit at room temperature for 10 minutes.
Meanwhile, cut the broccoli into bite-sized pieces and steam for 2 minutes, or until crisp tender. Stir together the remaining 2 tablespoons soy sauce, 2 teaspoons sake, oyster sauce and chicken broth in a small bowl and set aside. Mince the garlic. Dissolve remaining 2 teaspoons cornstarch in 2 tablespoons water.
Heat a wok or large skillet, to high heat. Add the oil then gently add the beef, spreading into a single layer. Let the beef cook for 1 minute without touching it. Add the garlic and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the sauce to a boil, and then add the cornstarch dissolved in water. Cook until the sauce has thickened slightly, about 2 minutes. Serve over brown rice.