Ingredients:
8 ounces top sirloin steaks
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 onions, thinly sliced
3 garlic cloves, minced
1 tablespoon minced gingerroot
4 cups coarsely chopped broccoli
2/3 cup chicken stock
1/4 cup hoisin sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon Asian chili sauce or 1/2 teaspoon hot pepper sauce
Directions:
SAUCE: In bowl whisk together stock, hoisin, oyster and soy sauces, cornstarch, vinegar, sesame oil and chili paste. Set aside.
Cut beef across the grain into thin strips.
Toss with cornstarch.
In wok or large deep skillet, heat 1 tbsp of the oil over high heat; stir-fry beef for 3 minutes or until browned but still pink inside.
Transfer to bowl.
Add remaining oil to wok; stir-fry onion, garlic and ginger for 1 minute.
Add broccoli and 1/2 cup water.
Cover and steam for about 3 minutes or until broccoli is tender-crisp.
Pour in sauce, stir-fry for 1 to 2 minutes or until sauce is thickened.
Stir in beef and any accumulated juices; stir-fry for 1 minute Serve with Chinese noodles or rice.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.