1 lb. skirt beef steak
1 cup teriyaki sauce
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 teaspoon ground black pepper
1/2 teaspoon fresh minced garlic
2 tablespoons oyster sauce
1 tablespoon black bean sauce
1/4 cup sesame oil
4 oz. onion (1/4" slices)
6 oz. broccoli florets
Cut skirt steaks into 1" cubes and combine all above ingredients in mixing
bowl. Mix thouroughly and let marinate for at least a half hour at room temp.
Refrigerate until needed.
When ready to cook, separate beef only from marinade (save everything else).
In a wok, heat up about a 1/4" of olive oil. Add beef and cook 3/4 done.
Add marinated vegetable (broccoli and onion). Cook until beef is done,
then add approximately 1 cup (or as much as desired) of marinade to beef
and veggies. Cook over low flame to slight boil.
Serve over rice with wonton noodles around edge of plate (or pasta bowl).