Serves 4.

Oyster sauce is an Asian seasoning that comes in a bottle. From "Not Your Mother's Weeknight Cooking," by Beth Hensperger.

• 11/4 lb. flank steak, sliced diagonally across the grain into 1/2-in.-thick-slices

• 2 tbsp. cornstarch, divided

• 2 tbsp. soy sauce, divided

• 1 garlic clove, crushed

• 3 to 4 slices fresh ginger root, minced

• 5 tbsp. vegetable oil, divided

• 4 c. chopped broccoli, in 1-in. pieces

• Salt

• 3/4 c. water, divided

• 1 to 2 tbsp. oyster sauce


In a bowl, combine the steak with 1 tablespoon cornstarch, 1 tablespoon soy sauce, garlic and ginger. Set aside.

In a large heavy skillet or wok, heat 3 tablespoons oil over high heat. Add the broccoli and season with salt; sauté for 1 minute. Add the 1/4 cup water, cover and steam until barely tender, 3 to 4 minutes, lowering the heat to prevent scorching. Remove the broccoli from the pan to a bowl.

Readjust the heat to high and add 1 tablespoon of the remaining oil to the skillet. Add half the steak mixture to the hot skillet (so as not to crowd), and sauté until browned on the outside and pink on the inside, 1 to 2 minutes only. Remove to the bowl with the broccoli. Add the remaining 1 tablespoon oil and sauté the remaining beef. Set aside.

To make the gravy, in a small bowl whisk together 1 tablespoon cornstarch, 1 tablespoon soy sauce, oyster sauce and 1/2 cup water. Pour into the skillet and stir, letting the gravy bubble up. Return the first batch of beef and the broccoli to the pan with the beef, cooking and tossing until hot and blended. Serve immediately.