Kookin' With Kimberly: Spicy Beef Broccoli Stir Fry

Spicy Beef Broccoli Stir Fry serves 8

Ingredients

1 small flank steak (2 to 2-1/2 lb.)
6 Tbs. soy sauce
2 Tbs. dry sherry
2 Tbs. cornstarch
Kosher salt
1 1/2 lbs. broccoli crowns, cut into 2-inch florets (to yield about 8 heaping cups)
3 green onions, thinly sliced
1/2 cup canola or peanut oil
8 cloves garlic, peeled and smashed
4-inch piece ginger, peeled and cut into thin matchsticks
1/2 tsp. red chile flakes
4 Tbs. oyster sauce
1-2 Tbs. garlic chili paste

Directions
Bring 2 quarts water with 2 tsp. kosher salt to a boil.
Slice the steak in half lengthwise and then cut crosswise into thin slices.
In a medium bowl, stir 2 Tbs. of the soy sauce with the sherry, cornstarch, and 1/2 tsp. salt. Add the steak, toss to coat, and let sit for 10 minutes.
Meanwhile, blanch the broccoli in the boiling water until it softens to a tender crunch, 2 to 3 minutes. Drain in a colander and then rinse under cold water until the broccoli cools. Add green onions to broccoli.
Stir together the oyster sauce, garlic chili paste and the remaining 2 Tbs. soy sauce; set aside. Set a large, heavy skillet or a large wok over high heat for 1 minute. Pour in 4 Tbs. of the oil and, when it starts to shimmer, add the beef. Cook the beef, stirring frequently, until it loses most but not all of its raw color, about 2 minutes. Transfer to a meduim bowl. Add the remaining 4 Tbs. oil and the garlic, ginger, chile flakes, and 1/4 tsp. salt. Stir-fry for 30 seconds. Add the broccoli and cook, stirring to incorporate any browned bits on the bottom of the pan, until the broccoli warms through, about 1 minute.
Stir in the beef, the oyster sauce, garlic chili paste and the remaining 2 Tbs. soy sauce; cook, stirring, for 1 minute. Serve immediately.