1. In a large deep skillet or wok, heat oil over med-high heat. Add the garlic and when it is sizzling and fragrant, add the beef. Toss until it changes color. Add the broccoli and toss for about 1 min, until they turn shiny and bright green.
2 Add the oyster sauce, fish sauce, sugar, pepper, and water and cook 3-4 min, tossing often, until broccoli is tender and beef is cooked. Transfer to a small serving platter and serve hot or warm. Serves 4.
1. Cut partially frozen flank steak across the grain to make very thin 2x1-inch strips; (if desired, marinate this in a little soy sauce, red wine vinegar, sugar, pepper and ginger). In a small bowl, combine oyster sauce, water, sherry, soy sauce and cornstarch; stir until cornstarch is dissolved. Stir in crushed red pepper flakes and set aside.
2. In a large deep skillet or wok, heat oil over med-high heat. Add half the peanut oil and heat until very hot but not smoking. Add the beef and stir-fry until browned, about 2 minutes. Remove beef from the pan with slotted spoon and set aside.
3. Heat same pan over medium-high heat. Add remaining peanut oil and stir-fry the garlic and when it is sizzling and fragrant, add the broccoli and stir fry for 3 minutes until they turn shiny and bright green. Add bell pepper, celery and green onion; continue to stir-fry for an additional 3 minutes. Stir in beef and reserved oyster sauce. Stir constantly until mixture thickens about 2 minutes. Serve immediately.