3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the Grass fed beef marinade
1 teaspoon soy sauce
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth
Marinate the grass fed beef: Stir together the beef marinade ingredients in a medium bowl.
Add the beef slices and stir until coated.
Let stand for 10 minutes
Prepare the sauce: Stir together the sauce ingredients in a small bowl.
Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact.
Add the cooking oil and swirl to coat.
Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching).
Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil.
Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.