I've been deep in a Pinterest rabbit hole, curating over 35 fall outfits that are absolutely everywhere this year.

Recipe Source: Recipespy.blogspot.com Yields: 4 servings Conversion Chart: Here >> Ingredients: 2 tsps. dry sherry or Chinese rice wine 1 tsp. soy sauce 2 tsps. cornstarch 1 tsp. minced fresh ginger 1 lb. flank steak, thinly sliced across the grain 1/4 cup chicken stock 2 Tbsps. oyster sauce 1 Tbsp. Chinese rice wine or dry sherry 1 Tbsp. dark soy sauce 2 crowns broccoli, separated into florets 1/2 cup thinly sliced carrots 2 Tbsps. vegetable oil 2 tsps. chopped garlic 1 tsp. cornstarch dissolved in 2 teaspoons water Procedure: 1. Marinate the beef: Stir the rice wine, soy sauce, cornstarch, and ginger together in a medium bowl until the cornstarch is dissolved. Stir the beef in the marinade until coated. Let stand for 10 minutes. 2. Prepare the sauce: Stir the chicken stock, oyster-flavored sauce, rice wine, and soy sauce together in a bowl. 3. Cook the broccoli and carrots together in a small pot of boiling water until tender-crisp, about 2 minutes. Drain thoroughly. 4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and cook until fragrant, about 30 seconds. Add the beef and stir-fry until no longer pink, about 2 minutes. Add the sauce and broccoli and carrots and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds to 1 minute. Transfer to a platter and serve immediately. Recipe Type: Authentic Recipe Author: Chef Martin Yan Original Photograph By: steamykitchen.com Photograph Retouched By: Recipe Spy Recipe Source: http://www.yancancook.com/menus/31/week31_entree01.html ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈