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1
Place the steak in the freezer for 15 minutes, then very thinly slice it and place it into a bowl.
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2
Add the rice wine vinegar and half of the soy sauce.
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3
Stir to coat the beef, and let it marinate for 10 minutes.
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4
Meanwhile, in a small bowl combine the water with the cornstarch, mirin, and remaining half of the soy sauce.
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5
Stir with a fork until very smooth.
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6
Add the Sriracha and oyster sauce and stir to combine.
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7
Set aside.
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8
Heat a large skillet or wok to medium-high heat with the oil.
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9
When the oil is very hot and nearly smoking, add the steak in one layer and cook for 3-4 minutes, turning once, until browned, crispy at the edges, and just barely cooked through.
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10
Remove the steak from the skillet, reserving any juices, and turn the heat on the skillet to medium.
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11
Add the broccoli to the skillet and let it cook in the steak drippings for 2 minutes.
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12
Stir the broccoli.
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13
When the broccoli starts to turn bright green, pour in the sauceit should bubble and start to thicken almost immediately.
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14
If the sauce gets too thick too quickly, reduce the heat and pour in a bit more water to thin the sauce.
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15
Let the broccoli cook for just one more minute, then stir in the beef and any juices.
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16
Taste the sauce and add more oyster sauce for salt or Sriracha for spice.
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17
Keep adding water as needed to keep the sauce a smooth consistency.
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18
The broccoli should be tender but still crunchy.
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19
Serve over rice and enjoy!
