I have been obsessed with flat iron steak as of late. It has so much flavor, is super easy to cook and fairly inexpensive (when it's on sale!) I love beef with broccoli, but I really wanted to try it with flat iron steak. I knew it would cook up beautifully and stand up to the rich, brown sauce. And I was right! C insisted there was too much sauce, but I disagree completely. I love having extra sauce to mix with steamed rice, it is vital to have extra sauce so I don't end up dousing my rice with soy sauce and Sriracha.
1 pound flat iron steak, cut into 1/4-inch thick strips
¼ cup soy sauce
2 tablespoon dry sherry
2 teaspoons corn starch
1 tablespoon oyster sauce
1/3 cup beef broth
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon finely minced fresh ginger
1 pound broccoli, cut into bite sized pieces
In a bowl, toss the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the sherry. Let marinate for 20 minutes at room temperature. In a 2-cup measure, whiske together the remaining soy sauce, sherry and corn starch. Stir in the oyster sauce, beef broth, brown sugar and sesame oil. Set aside.
Heat the oil in a wok or large skillet over medium-high heat. Add the steak and sauté for 2 minutes. Add the garlic and ginger, sauté for 30 seconds more. Add the broccoli and sauté for 2 minutes more. Pour the reserved sauce into the pan, stirring constantly for a minute more until the sauce begins to thicken. Serve over rice.
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