Beef with Broccoli

adapted from Steamy Kitchen.

lb top sirloin or flank steak, thinly sliced (I couldn't find flank steak, so I used steak tips instead)
11/2 lbs broccoli, cut into bite-size florets (I used 1 "crown", no idea if it was a pound and a half)
1 tablespoon high-heat cooking 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 (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature (I actually did this overnight)

In a small bowl, mix together the ingredients for the Stir-fry Sauce. (Ok, I have to admit that I went the lazy route and just bought a bottle of stir fry sauce. Still yummy.)

In a wok or large sauté pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

We had this with crab rangoon on the side...it was delicious!