Asian Marinated Skirt Steak with Broccoli Stir Fry

Every year or so I get it in my head that I should learn a new international cuisine. After all, despite the fact that I could study French food until they day I die (likely of heart disease due to all the rich food), it's nice to know how to use some other techniques and ingredients. This is a result of my experimenting with Thai and Japanese techniques, but reflects neither authentically. It is, however, delicious, for what it's worth.

Asian Marinated Skirt Steak with Broccoli
Serves 2
Prep Time: 20 minutes
Inactive Prep Time: 8 hours to overnight
Cook Time: 30 minutes

For the Steak

• 1 lb skirt steak, trimmed of fat and connective tissue
• 2 cloves garlic, crushed
• 1/2 tsp curshed red pepper flakes
• 1 tbsp honey
• 1/4 cup soy sauce
• 2 tsp siracha chili sauce
• 3-5 thin slices of ginger
• 4 scallions, chopped
• 1 tbsp vegetable oil

For the Broccoli

• 1 stalk of broccoli with florets, cut up
• 1/4 cup oyster sauce
• 1 tbsp siracha chili sauce
• 2 tbsp rice wine vinegar

Combine all the ingredients for the marinade in a gallon-sized plastic zip top bag. Add the beef. Refrigerate for 8 hours to overnight.
Remove the steak from the bag and pat dry. Be careful to remove garlic and ginger, as these will burn. Pre-heat a grill pan and add the vegetable oil. Sear the steak on each side for 3-5 minutes, depending on your desired temperature.
Set aside to rest.

Blanch the broccoli for 3 minutes inboiling water and shock in a bowl of ice water immediately. In a large, non-stick skillet or wok, add the broccoli, oyster and siracha sauce, and rice wine vinegar. Stir fry until coated and heated through.

Slice the steak and toss with the broccoli off the heat. Serve over steamed white or brown rice.