Asian-Inspired Tri-Tip and Broccoli Stir-Fry with Broccoli Rice

Ingredients

• • 2 heads broccoli
  • 1-1 1/2 lb Bill Bailey's Finest Steakhouse Tri-Tip Roast, cut into thin slices
  • 2 Tbs extra virgin olive oil
  • 1/4 C oyster sauce
  • 1/4 C beef broth
  • 1 tsp granulated sugar
  • 2 tsp toasted sesame oil
  • 1 tsp soy sauce
  • 1 tsp cornstarch
  • freshly ground pepper
  • 2 tsp fresh ginger, minced
  • 1 tsp garlic, minced

• Preparation Instructions

1. Wash hands with soap and water.
2. Gently rub broccoli heads under cold running water. Trim the stem end of the broccoli, cut the heads into florets. Place half of the florets into a food processor and pulse until "broccoli rice" forms.
3. In a small mixing bowl, whisk together the oyster sauce, beef broth, sugar, sesame oil and soy sauce. Season with freshly ground pepper. In another small bowl, mix the cornstarch with 1 tablespoon cold water.
4. Heat 1 tablespoon of olive oil in a large sauté pan over high heat. Add the broccoli rice and sauté for 2 minutes, tossing often. Keep warm.
5. Heat 1 tablespoon of olive oil in a large sauté pan or wok over high heat. Add the broccoli florets and cook for 3 minutes or until crisp tender. Add the ginger and garlic to the pan and cook for 30 seconds. Add the Tri-Tip and cook for 3 minutes, tossing often.
6. Pour the oyster sauce mixture over the Tri-Tip and broccoli and bring to a simmer. Add the cornstarch slurry and cook for 1 minute or until the sauce has just started to thicken.
7. Serve the stir-fry over the broccoli rice.