2 tablespoons olive oil
1-1 ½ pounds steak tips
4 cups broccoli florets
1 red pepper, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon pepper
2/3 cups Chinese rice wine or dry sherry
1/3 cup soy sauce
1/3 cup chicken or vegetable broth
3 tablespoons sugar-use less sugar if you prefer
½ tsp white or black pepper
1 ½ tablespoon chili garlic sauce or 2 teaspoons crushed red pepper
2 tablespoons cooking oil-peanut oil, avocado oil
1 ½ tablespoons minced garlic
1 ½ tablespoons minced ginger
2 tablespoons cornstarch
¼ cup water
3 scallions, cut into 1-inch pieces for garnish
Sesame seeds, for garnish
- Preheat the oven to 425 degrees.
- Combine the steak tips, broccoli, red pepper, olive oil, salt, and pepper in a large bowl and toss to coat with the oil evenly. Place the steak and vegetables on a large sheet pan in one layer. Do not over crowd. If you need another sheet pan, place them in the oven on separate racks with plenty of space between the racks. Place the pan into the oven and cook for 15 minutes or until the sirloin is firm, but still has a little “give” when pressed with your finger.
- While the steak and vegetables are cooking, prepare the sauce. Combine the rice wine, soy sauce, broth, sugar, pepper, and garlic sauce in a bowl. Set aside. Combine the cornstarch and ¼ cup water in a small bowl and stir. Set aside.
- Heat a small saucepan with the cooking oil over medium-low heat. Add the garlic and ginger and cook stirring for about 20 seconds.
- Add the soy sauce mixture and bring to a boil, reduce to a simmer and cook for 2-3 minutes.
- Stir up the cornstarch mixture and add to the hot sauce while stirring and cook until thickened.
- When the beef is cooked, place it and the vegetables onto a large platter. Toss gently with 1 cup of the prepared sauce (or more to taste). Serve hot. Store extra sauce in refrigerator for up to 3 weeks or freeze.
- Garnish with scallions and sesame seeds.