Beef and Broccoli

This is a quick easy Asian meal--I like it cause it's mostly stuff I tend to have around the house anyway. It comes from the Steamy Kitchen blog (I think it's in her cookbook as well). Technically, it's a one pot recipe as well. Here you go:

1 lb top sirloin or flank steak, thinly sliced into 1/8-inch-thick strips
11/2 lbs broccoli, cut into bite-size florets
1 tablespoon canola oil
1 tablespoon minced garlic

BEEF MARINADE
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine*
2 teaspoons Chinese black vinegar (or balsamic vinegar)*

* I have never used this--I usually just use regular white vinegar or rice wine vinegar. I've only made this with balsamic--I've never found chinese black vinegar here. The balsamic is fine.

INSTRUCTIONS

1. Combine the ingredients for the marinade in a bowl and add the beef strips. Toss to combine. Let sit for 10 minutes or so.

2. Combine the ingredients for the stir-fry sauce in a small bowl.

3. Bring about 1 inch of water to boil in a large frying pan (that has a lid). Add the broccoli, cover and steam for 2-3 minutes until the broccoli is bright green and tender (but not wilted). Drain and set aside.

4. Dry the pan and return to stove. Heat the oil in it and swirl to coat the pan (note: olive oil doesn't hold up well to this heat--canola or vegetable oil is better). Add the garlic and fry for 30 seconds til fragrant. Add the beef strips and fry til browned, turning as needed (about 30 seconds per side).

5. Add the stir fry sauce and stir through. Simmer until it's thick enough to coat the back of a spoon. Add the broccoli and toss to coat well. Remove from heat and serve over rice.