Chinese Beef With Broccoli

• 2 tablespoons cornstarch
• 4 tablespoons soy sauce
• 2 teaspoons sugar
• 5 tablespoons peanut oil
• 1 pound flank steak, thinly sliced against the grain
• 1 tablespoon oyster sauce
• 1 1/4 cups low-sodium chicken broth
• 4 thin slices peeled ginger
• 1 head broccoli, cut into florets
• 1 large onion, halved and sliced 1/2 inch thick
• 3 plum tomatoes, quartered lengthwise
• 2 cloves garlic, minced
• Cooked white rice, for serving (optional)

1. Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl.
2. Add the steak and toss to coat; refrigerate until ready to cook.
3. Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
4. Heat 1 tablespoon peanut oil in a large skillet over high heat.
5. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate.
6. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes.
7. Add the tomatoes and cook, turning gently, 2 minutes.
8. Transfer the onion and tomatoes to the plate with the broccoli.
9. Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet.
10. Add the garlic and steak and stir-fry 1 minute.
11. Whisk the sauce mixture, then add to the skillet and simmer 1 minute.
12. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes.
13. Serve with rice, if desired.
14. Per serving: Calories 404; Fat 24 g (Saturated 6 g); Cholesterol 45 mg; Sodium 1,055 mg; Carbohydrate 18 g; Fiber 4 g; Protein 30 g
15. Photograph by Antonis Achilleos

cornstarch, soy sauce, sugar, peanut oil, flank steak, oyster sauce, chicken broth, thin, broccoli, onion, tomatoes, garlic, white rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chinese-beef-with-broccoli-recipe.html (may not work)