Wednesday: Beef and broccoli stir-fry

I wanted to try making stir-fry with oyster sauce and found this recipe. It was so good! I added mushrooms and bamboo shoot to the original recipe. It was actually a little sweet for me, so maybe the amount of sugar can be reduced.

Beef and broccoli stir-fry (for 4 people):
Beef shank (10-12 oz) - half frozen (if you put frozen meat in the fridge in the morning, it'll be half frozen by the time you come home)
Marinade mixture: Soy sauce (1 Tbsp); Potato starch (1 Tbsp); Rice cooking wine (1 Tbsp); Sugar (2 tsp)
Sauce mixture: oyster sauce (3 Tbsp); Soy sauce (1 Tbsp); Potato starch (1 Tsp); Rice cooking wine (1 Tbsp); Water (1 Tbsp); Sugar (2 tsp)
Sesame oil (1.5 Tbsp)
Minced peeled ginger root (1 Tbsp)
Diagonally sliced green onions (1/3 cup)
Water (1/4 cup)
Broccoli florets (3 cups)
Canned sliced mushrooms (15 oz can) - drained and rinsed
Canned sliced bamboo shoots (8 oz can) - drained and rinsed
Vegetable oil (1/2 Tbsp)

1. Slice beef shank as thinly as you can. Combine the marinade mixture and marinade beef shank in the mixture for 10-15 minutes.
2. Heat wok or pan over high heat with sesame oil. Stir fry beef until it's cooked but with some pink parts. Take the meat out.
3. Turn the heat down to medium. Add minced ginger and sliced green onions. Stir fry for 30 seconds then add water and broccoli florets. Put the lid on and steam for 3 minutes or until broccoli florets are bright green. Combine the sauce mixture.
4. Put the meat back in. Add sliced mushrooms and bamboo shoots. Turn the heat up to medium-high. Stir fry until there is no pink part in beef. Add the sauce mixture. Stir fry until the sauce is nice and thick.

Serve it over hot rice!