This post is brought to you by Lee Kum Kee. This recipe is my own. Thanks for supporting the sponsors that allow me to create posts like this.
1Blanch the broccoli in salted water for about 2 minutes or until slightly tender and dark green. Shock it in ice water and drain thoroughly.
2In a small bowl, whisk together the Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Pure Sesame Oil, cornstarch and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight, in the refrigerator.
3In a separate small bowl stir together the water, chicken base, rice wine, Lee Kum Kee Oyster Flavored Sauce and cornstarch until the cornstarch is fully dissolved.
4Heat a wok or a large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about a minute continually moving the beef so it browns on all sides, but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don’t be afraid to scrape any bits off the bottom of the pan BEFORE it starts to burn. Once the sauce has turned into a nice thick-ish glaze, serve immediately.
1 lbs. (450 g) broccoli florets
1 lbs. (450 g) flank steak
1 Tbsp. (15 ml) Lee Kum Kee Panda Brand Cooking Soy Sauce
1 tsp. Lee Kum Kee Pure Sesame Oil
1 tsp. baking soda
1 tsp. cornstarch
2 Tbsp. (30 ml) vegetable oil
2 ea. garlic cloves, minced
1/3 cup (80 ml) Water
1 tsp. Chicken Base
2 tsp. (10 ml) rice wine
2 oz. (60 ml) Lee Kum Kee Panda Oyster Flavored Sauce