2 lbs. broccoli
2 tsp. tapioca starch
1/4 c. fish sauce
1 tsp. black soy sauce
1/4 c. vegetable oil
1 lb. flank steak
1/4 c. water
1/4 c. oyster sauce
2 c. water
2 tbsp. garlic, finely chopped
Lime Sauce or Spicy Fish Sauce (PRIG MANOW)

Fish Sauce is available in Oriental section of supermarket.

1. Peel stems of broccoli and remove tough bottom 1/4 inch of stems. Remove florets from broccoli and slice stems diagonally into pieces about 1/4 inch thick. Blanch stems and florets in boiling water to stop the cooking and set aside in cold water.

2. Slice the beef across the grain into slices 1 to 2 inches long and not more than 1/8 inch thick. Set aside.

3. Mix tapioca starch and water in a small bowl and set aside.

4. Mix fish sauce, oyster sauce, soy sauce and water in small bowl and set aside.

Heat a wok, add the oil and swirl it over the surface of the pan. Stir-fry the garlic until it is light golden. Add the beef to the wok and stir-fry until pink color disappears. Add broccoli and liquid from Step 4. Bring mixture to a boil rapidly. Stir the tapioca starch mixture, add it to the wok and stir until mixture thickens. Serve immediately with lime sauce or spicy fish sauce and rice.

PRIG MANOW (Spicy Fish Sauce) :

4 Serrano chilies
1/4 c. + 2 tbsp. lime juice
3 tbsp. fish sauce

Remove stems, but not seeds, from chilies. Chop the chilies finely. Combine all ingredients in small serving bowl. NOTE: This sauce does not keep well for more than 1 day so it should be made fresh each time it is served.