1 pound beef, preferably flank steak or top sirloin roast, cut into matchsticks
3 tablespoons oyster sauce
3 tablespoons soy sauce
2 tablespoons Chinese rice win or dry sherry
1 tablespoon sugar
2 teaspoons dark sesame oil
1/2 teaspoon freshly ground black pepper
2 large heads broccoli (2 pounds), stems sliced and florets roughly chopped (12 cups)
1/3 cup chicken broth
1 tablespoon cornstarch
3 tablespoons peanut or canola oil
1 tablespoon minced fresh ginger
1 tablespoon finely minced garlic
Hot cooked white rice
1. Combine the beef, oyster sauce, 2 tablespoons of the soy sauce, 1 tablespoon of the wine, sugar, sesame oil, and pepper in a medium bowl and set aside to marinate.
2. Bring a large pot of water to a boil. Add the broccoli and blanch for 3 minutes, until the broccoli is barely tender and bright green. Drain, plunge into cold water to stop the cooking, and set aside to drain.
3. To make the sauce, combine the broth, remaining 1 tablespoon soy sauce, remaining 1 tablespoon wine, and cornstarch. Whisk until thoroughly combined.
4. Heat a large wok or skillet over high heat. Add 1 tablespoon of the oil and heat until very hot add the half the beef and marinade and stir-fry, stirring constantly, until well browned, about 4 minutes. Use a heatproof rubber spatula to scrape the beef into a medium bowl and keep warm. Return the wok to high heat. Repeat with another 1 tablespoon of the oil and the remaining beef and marinade. Transfer the beef and marinade to the bowl and wipe out the wok.
5. Heat the remaining 1 atblespoon oil over high heat until very hot. Add the broccoli and stir-fry, stirring constantly, until heated through, about 3 minutes. Push the broccoli to the sides of the pan and add the ginger and garlic. Cook until fragrant, about 45 seconds. Toss with the broccoli.
6. Return the beef to the wok. Whisk the sauce and pout into the wok. Cook, stirring constantly, until the sauce is thickened and evenly coats the beef and broccoli, about 1 minute.
7. Serve immediately with the hot rice.