THAI-INSPIRED BEEF AND BROCCOLI

1 pound flank steak, cut in half lengthwise then into ¼-inch-thick strips across the grain 3 tablespoons oyster sauce, divided 2 tablespoons soy sauce, divided Vegetable oil

1 pound broccoli, cut into florets

2 large cloves garlic, thinly sliced

On the side: Steamed white rice

In a medium bowl, stir together the steak with 1 tablespoon oyster sauce and 1 tablespoon soy sauce until the steak is evenly coated in the sauce.

In a small bowl, whisk together the remaining 2

tablespoons oyster sauce, remaining 1 tablespoon soy sauce and 1/4 cup water. Set sauce aside.

Coat the bottom of a large skillet with vegetable oil and place over mediumhigh heat. When the oil is shimmering, add half the

steak and cook, stirring, until no longer pink on the outside, 2 to 3 minutes. (The steak will not be fully cooked at this point.) Transfer to a plate, leaving any remaining oil behind in the skillet. Repeat with the remaining steak.

Coat the skillet with additional oil if needed and return to medium-high heat. Add the broccoli and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds. Add the sauce and immediately cover the skillet. Cook, covered, until the broccoli is bright green, 2 to 3 minutes. Uncover and continue to cook, stirring, until most of the liquid has evaporated, 2 to 3 minutes. Return the steak and any juices that have accumulated on the plate to the skillet. Continue to stir and cook until the meat has reached your desired doneness, 30 seconds to 1 minute. Serve with steamed white rice.

Serves 4.

Per serving: 347 calories (percent of calories from fat, 57), 28 grams protein, 10 grams carbohydrates, 3 grams fiber, 22 grams total fat (6 grams saturated), 74 milligrams cholesterol, 905 milligrams sodium.