Thai Style Broccoli Stir Fry with Beef

When I moved to Washington, DC I decided to learn how to cook beyond my passion (French food) and my comfort level (Southern food). It made sense to make Thai food, since I had a really good Thai place across the street and about a dozen more within a 10 block radius. After eating copious quantities of the spiciest, sweetest, and most adventurous Thai dishes, I started to work. I read tons of recipes, watched videos that I could barely understand on YouTube, and even spoke to the chefs at the restaurants that didn't seem to sketchy to ask.
So here is one of my favorite Thai dishes. It's admittedly more American than authentic, but still quite good. I hope you'll try it, and enjoy!

Broccoli Stir Fry with Beef and Oyster Sauce
Serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes

• 1 head broccoli, cut into spears / florets
• 1 lb flank steak, skirt steak, or sirloin, thinly sliced against the grain
• 1/3 cup oyster sauce
• 1 tbsp siracha chili sauce
• 1 tbsp rice vinegar
• 1 small onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 cups water, divided (reserve 1/4 cup to dilute the sauce, the rest is used for steaming)
• 4-6 cups cooked Basmati rice

In a wok or large skillet, steam the broccoli over medium high to high heat in most of the water, removing the cover to allow the water to evaporate. Usually around 10 minutes.
Add the onions, and toss until onions are just softened. Around 5 minutes.
Add the vinegar and siracha sauce and toss together for about a minute, then add the garlic.
Toss together for another minute or so, and add the beef. Toss the beef together with the seasonings and allow to brown, but not cook completely.
Add the oyster sauce and stir together again until caramelized and sticky. Thin with water, stir together thoroughly, and allow to distribute the sauce evenly. Serve over rice.