1/2 lb beef, thinly sliced--use any cut of beef because the marinade will tenderize meat
2 lb broccoli, washed, florets separated from stalks and cut into 1-inch pieces
1/2 green pepper, cut into pieces
1/2 yellow onion, cut into pieces
1 cup fresh bean sprouts
2 Tbs black bean and garlic sauce (found in Asian section at grocery store)
1 Tbs oyster sauce (available in most markets)
In a small bowl combine beef with marinade ingredients. Allow meat mixture to rest at room temperature at least 10 minutes and up to 1/2 hour.
Heat oil in wok. Add beef, and chow (stir) until seared, but not cooked all the way through. Remove meat to a bowl and set aside. Without wiping out wok, add broccoli florets, green pepper, onion, and Black Bean and Garlic Sauce, and stir-fry for 2 minutes. (I added oyster sauce at this point, too. I thought she forgot about it?) Add 1 cup water and cover with lid. Simmer covered one minute or until broccoli is bright green and crisp-tender. Return beef to wok. Add bean sprouts. Stir until beef is cooked to desired doneness, mixture is shiny, and sauce is slightly thickened. Serve with rice.