Mongolian Beef and Broccoli

Serves 4.

Note: Find oyster sauce in the Asian section of your market. From “The Skinnytaste Cookbook,” by Gina Homolka.

• 2 tsp. cornstarch

• 3 tbsp. plus 2 tsp. reduced-sodium soy sauce, divided

• 2 tsp. rice wine

• 4 tsp. sesame oil, divided

• 1 lb. sirloin steak, trimmed of fat, thinly sliced against the grain

• 1/4 tsp. kosher salt

• 4 c. broccoli florets

• 4 medium green onions, cut into 1-in. pieces; white and greens separated

• 1 tbsp. minced garlic

• 1/2 tsp. minced fresh ginger

• 2 tbsp. packed dark brown sugar

• 1 tbsp. oyster sauce (see Note)

• Hot jasmine rice

Directions

In a shallow glass container, whisk together the cornstarch, 2 teaspoons soy sauce, rice wine and 1 teaspoon sesame oil. Season steak with salt, add to marinade and turn to coat. Let sit at room temperature for 30 minutes.

Bring a large pot of water to a rolling boil. Add broccoli and cook until bright green and crisp-tender, about 1 minute. Drain and run under cold water to stop the cooking.

Heat a large nonstick wok or skillet over high heat. Add 1 teaspoon sesame oil, then half of the beef. Cook for 30 seconds without disturbing, flip and cook another 30 seconds, moving meat around until browned on all sides. Transfer to a plate and repeat with 1 teaspoon sesame oil and remaining beef. Set aside beef.

Heat remaining 1 teaspoon sesame oil in wok and add the whites of the onions, the garlic and ginger. Cook until fragrant, about 30 seconds. Add broccoli, brown sugar, remaining 3 tablespoons soy sauce and the oyster sauce. Cook, stirring, for 30 seconds. Add beef and cook, stirring, 30 more seconds. Remove from heat and stir in the green part of the onions. Serve with rice.