Stir-Fried Beef and Broccoli with Oyster Sauce

1 lb. flank steak, cut into 2-inch wide strips with the grain, then sliced across the grain into 1/8 thick slices (freeze the steak for 20 minutes for easy slicing)

3 Tbsp. soy sauce

1 Tbsp. dry sherry

2 Tbsp. low-sodium chicken broth

5 Tbsp. oyster sauce

1 Tbsp. brown sugar

1 tsp. sesame oil

1 tsp. cornstarch

6 medium garlic cloves, minced about 2 Tbsp.

1 (1 inch) piece ginger, minced (about 1 Tbsp.)

3 Tbsp. peanut oil

1 ¼ lb. broccoli florets cut into bite sized pieces, stems trimmed, peeled and cut on diagonal into 1/8 inch thick slices

1/3 cup water

1 small red pepper cut into ¼ inch pieces (keep it small!)

3 medium scallions, sliced ½ inch thick on diagonal

Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in measuring cup. Combine garlic, ginger, and 1 ½ tsp. peanut oil in small bowl.

Drain beef and discard liquid. Heat 1 ½ tsp. peanut oil in 12-inch nonstick skillet over high heat until smoking. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl. Heat 1 ½ tsp. peanut oil in skillet, and repeat with remaining beef.

Add 1 Tbsp. peanut oil to now-empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes; transfer to paper towel-lined plate. Add remaining 1 ½ tsp. peanut oil to skillet; increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently until spotty brown, about 1 ½ minutes. Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, about 15-20 seconds, then stir mixture into peppers. Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter, sprinkle with scallions and serve.