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1
For sauce, stir cornstarch into 2 tablespoons of the broth in a small bowl; set aside.
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2
Stir together remaining broth, oyster sauce, sesame oil and chili-garlic paste in another small bowl; set aside.
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3
Mix together the soy sauce, sherry and brown sugar in a large bowl.
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4
Add the sliced beef; toss to combine.
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5
Set aside.
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6
Meanwhile, heat a large pot of salted water to a boil over medium-high heat.
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7
Add the broccoli; cook until bright green and tender-crunchy, about 2 minutes.
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8
Drain; transfer broccoli to a bowl filled with ice water to stop cooking.
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9
Drain; set aside.
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10
Place a large wok or skillet over high heat until almost smoking.
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11
Drain the beef; reserve marinade.
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12
Add 1 tablespoon of the peanut oil to the skillet; add beef.
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13
Stir-fry until beef is browned, about 2 minutes.
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14
Transfer to a bowl or platter.
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15
Heat remaining 1 tablespoon of the oil in the wok over medium-high heat.
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16
Add onion; stir-fry 1 minute.
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17
Add the garlic; stir-fry until fragrant, about 30 seconds.
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18
Add the beef, broccoli, reserved marinade and the oyster sauce mixture.
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19
Cook until the liquid comes to a boil; drizzle the cornstarch mixture into the pan.
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20
Cook, stirring, until thickened and heated through, about 2 minutes.
