Beef with broccoli, mushrooms and water chestnuts

I must need the vitamins that are in broccoli. When I checked my grocery list, I found that I had broccoli on it three different times. I use frozen broccoli a lot because I don’t have to pre-cook it like I would fresh and it keeps for a long time in the freezer.

Beef with broccoli is such an amazingly good meal.  This version adds a few more vegetables to give a bit of variety to each bite.

Ingredients:

1/3 cup oyster sauce

1/3 cup sherry

1 Tablespoon soy sauce

1 teaspoon toasted sesame oil

½ teaspoon white sugar

1 ½ teaspoons cornstarch

3/4 to 1 pound sirloin steak, cut into 1/8-inch thick strips across the grain

2 Tablespoons vegetable oil

1 thin slice fresh ginger

1 clove of garlic, peeled and lightly crushed

1 (16 ounce) bag frozen broccoli, thawed

1 cup sliced mushrooms

1 (8 ounce) can sliced water chestnuts, drained

3 green onions, sliced into ½ inch pieces

1 Tablespoon toasted sesame seeds

Cooked rice or quinoa for serving

Directions:

In a medium sized mixing bowl, whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch and stir until the sugar has dissolved. Place the steak pieces into the bowl. Stir to coat the steak pieces well, and marinate for 30 minutes to 2 hours in the fridge.

Heat vegetable oil in a wok or large skillet over medium high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard.

Stir in the broccoli, water chestnuts, green onions and mushrooms and cook for about 3 minutes. Toss in the beef with all the marinade and cook about 5 minutes until the beef is no longer pink and the sauce because thick.

Top with toasted sesame seeds and serve over rice or quinoa.