1
lb. skirt beef steak
1
cup teriyaki sauce
2
tablespoons soy sauce
1/2
teaspoon ground ginger
1
teaspoon ground black pepper
1/2
teaspoon fresh minced garlic
2
tablespoons oyster sauce
1
tablespoon black bean sauce
1/4
cup sesame oil
4
oz. onion (1/4" slices)
6
oz. broccoli florets
Cut
skirt steaks into 1" cubes and combine all above ingredients in mixing
bowl.
Mix thouroughly and let marinate for at least a half hour at room temp.
Refrigerate
until needed.
When
ready to cook, separate beef only from marinade (save everything else).
In
a wok, heat up about a 1/4" of olive oil. Add beef and cook 3/4 done.
Add
marinated vegetable (broccoli and onion). Cook until beef is done,
then
add approximately 1 cup (or as much as desired) of marinade to beef
and
veggies. Cook over low flame to slight boil.
Serve
over rice with wonton noodles around edge of plate (or pasta bowl).