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1
Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl.
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2
Add the steak and toss to coat; refrigerate until ready to cook.
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3
Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
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4
Heat 1 tablespoon peanut oil in a large skillet over high heat.
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5
Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate.
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6
Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes.
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7
Add the tomatoes and cook, turning gently, 2 minutes.
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8
Transfer the onion and tomatoes to the plate with the broccoli.
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9
Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet.
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10
Add the garlic and steak and stir-fry 1 minute.
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11
Whisk the sauce mixture, then add to the skillet and simmer 1 minute.
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12
Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes.
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13
Serve with rice, if desired.
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14
Per serving: Calories 404; Fat 24 g (Saturated 6 g); Cholesterol 45 mg; Sodium 1,055 mg; Carbohydrate 18 g; Fiber 4 g; Protein 30 g
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15
Photograph by Antonis Achilleos
