Beef and Broccoli with Oyster Sauce

I'd made a WW Beef & Broccoli dish in the past, which was close to the "real deal" but seemed like it was missing something. This recipe comes from Cooking Light's "Low-Fat Ways to Stir-Fry" and it's a dead ringer for our favorite takeout restaurant's version of the same dish.

Ingredients

• 3 tablespoons oyster sauce
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon dry sherry (I omitted this, and didn't replace it with anything)
• 1 tablespoon water
• 2 teaspoons sugar (I omitted the sugar entirely)
• 1 teaspoon cornstarch
• 1 pound lean flank steak (I used top round)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons sugar (again, I omitted this)
• 1 tablespoon vegetable oil
• 1/3 cup diagonally sliced green onions
  
• 1 tablespoon minced ginger
• 6 cups fresh broccoli flowerets (about 1 pound)
• 1/4 cup water
• 6 cups cooked rice

Directions

1. Combine first 6 ingredients, stirring well; set oyster sauce mixture aside.

2. Trim fat from steak. Slice steak diagonally across grain into thin slices. Combine 1 tablespoon cornstarch, 2 tablespoons water, 1 tablespoon soy sauce, and 2 teaspoons sugar in a medium bowl, stirring well; add steak, stirring to coat. Cover and marinate in refrigerator 15 minutes.

3. Heat 2 teaspoons oil in a wok until hot. Add steak mixture; stir-fry 2 minutes. Remove steak from work; set aside. Reduce heat to medium-high. Add remaining 1 teaspoon oil, green onions and gingerroot to wok; stir-fry 30 seconds. Stir in broccoli and 1/4 cup water, cover and cook 3 minutes.

4. Return steak to wok, and stir in oyster sauce mixture; stir-fry 2 minutes or until thickened. For each serving, spoon 1 cup beef mixture over 1 cup rice. Makes 6 servings.