Beef & Broccoli Stir-Fry

From your Grandma G., this is from the famous Betty Crocker's Chinese Cookbook by Leeann Chin.

This is one of my favorite meals of all-time, and I request it often! The recipe is copied straight from the cookbook, so the ordering of the ingredients and quantities may be confusing.

1# beef flank steak
1 pkg. shiitake or baby bella mushrooms, sliced
1 T. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. sugar
1 tsp. soy sauce

1 1/2# fresh broccoli
2 green onions, with tops
1/4 C. chicken broth
1/4 C. oyster sauce
2 T. cornstarch

3 T. vegetable oil
1 tsp. freshly chopped ginger
1 tsp. minced fresh garlic

2 T. vegetable oil
1/2 tsp. salt
1/2 C. chicken broth

Cut beef into 2" strips, and toss with 1 T. vegetable oil, 1 tsp. cornstarch, 1 tsp. salt, 1 tsp. sugar, and 1 tsp. soy sauce in bowl. Cover and refrigerate 20 minutes.

Cut broccoli into 1" pieces- steam for 2 minutes, and immediately rinse under running cold water, drain. Set aside.

Combine 1/4 C. chicken broth, oyster sauce, and 2 T. cornstarch. Set aside.

In large skillet, add 3 T. vegetable oil and add beef mixture, ginger, and garlic. Saute until browned, about 3 minutes. Remove from pan.

In same skillet, add 2 T. oil, add broccoli, mushrooms, and 1/2 tsp. salt, cook until crisp tender. Stir in 1/2 C. chicken broth, heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture, cook and stir until thickened.

Dice green onions and garnish before serving over white rice.

{LDM}