My son had a friend over for dinner who, to say the least, is a VERY picky eater.  I decided to treat him like one of my own children and just make dinner as usual.  He told me he didn’t like steak or broccoli when I served this but, he asked for seconds.

This was an AMAZING recipe!  It really was fairly simple and the steak was the best part.  It was very tender and the marinade added just enough flavor that there was only enough leftovers for one serving the next day!  If nothing else you must try the steak marinade from No-Fail Chinese Take-Out Beef & Broccoli from Choosing Simplicity.com.

Next time when my beef is still slightly frozen I will cut it into smaller strips for this dish but as it was already thawed it was harder to cut into thin strips.

I doubled the sauce from the original recipe because my family prefers a bit more sauce with their Chinese food to soak into the rice.   If you start your rice at the same time you start your stir-fry it comes out about the same time.

Ingredients:

• 1 – 1 1/2 lbs. of beef steak, thinly sliced
• 3 TBSP soy sauce
• 3 TBSP white sugar
• 3/4 tsp ground black pepper
• 2 TBSP corn starch

• Broccoli florets from 2-3 crowns, trimmed into large bit size pieces
• 2 large peppers (red, orange or yellow) cut into large pieces
• 3 cloves of garlic, minced
• 1 TBSP cooking oil
• 3-4 TBSP oyster sauce

Directions:

1. Combine the first 5 ingredients in a Zip-Loc storage bag,   Seal the bag well and massage all the ingredients around for 2-3 minutes making sure all the sugar and corn starch have dissolved.  Place bag in refrigerator for at least one hour.
2. Place a wok over medium heat.   Add the cooking oil.  Once the oil is hot, add in the sliced garlic and stir it around for 20-30 seconds, until browned but not burnt.
3. Add in the broccoli and pepper to the wok.   Stir well, then turn down the heat a little and cover it to steam.  Check on the broccoli every couple of minutes, stirring it each time to make sure all of the broccoli gets evenly cooked.  Once broccoli is tender-crisp, place the broccoli and peppers in a large bowl and set aside.
4. Turn the heat up to med-high and pour the bag of beef and any remaining sauce into the wok.  Add a more oil if necessary.  Stir continuously until the steak is cooked to just barely pink in the center.
5. Add the cooked broccoli to the pan along with the oyster sauce.  Stir everything well and allow it to cook for another minute or so.
6. Taste  to see if you need any more soy sauce, sugar, or oyster sauce.  Once the dish is completely cooked remove from heat.   Serve the beef and broccoli over rice.