Beef Broccoli

1 pound steak OR chicken, cut into bite size strips
2 heads of fresh broccoli, about 2 cups
1 Tbs canola oil for stir frying
1/2 cup of water
Pepper to taste
1 - 2 Tbs of oyster sauce

Marinade:
1 - 2 garlic cloves, crushed and chopped
1 - 2 tsp fresh ginger, peeled and chopped
2 tsp canola oil
1 heaping teaspoon cornstarch
1 Tbs oyster sauce

Thickener:
1 tsp cornstarch
1/4 cup of water
1 tsp shoyu (soy sauce)

1. Marinate the Meat: Combine the meat slices with the marinade ingredients. Mix well to coat the meat. Wrap tightly and place in the fridge for at least one hour. Marinate over night for the best results.
2. Make the thickener: In a small bowl, mix 1 tsp of cornstarch with 1/4 cup of water to dissolve the cornstarch. Add the shoyu. Set aside.
3. Separate the broccoli into smaller florets. Peel the outer skin off the florets and rinse the pieces well.
4. Par-boil the broccoli in boiling water with a pinch of salt. Remove the broccoli from the heat and drain as soon as the broccoli turns bright green. Set aside while you cook the meat.
5. Heat 1 Tbs of oil in a wok or frying pan on high heat. Add the meat and sear on both sides.
6. Add 1/2 cup of water and the par-boiled broccoli.
7. Add pepper and additional oyster sauce to taste.
8. Add thickener to the pan and stir to incorporate.
9. Turn down the heat and simmer for 5-10 minutes. Serve immediately.

Tips:
1. Be sure to simmer for at least 5 minutes to give the cornstarch time to cook. Raw cornstarch tastes yucky!
2. If you don't like biting into a piece of garlic or ginger, mince or leave whole pieces to make them easier to remove before serving.