Chinese-style beef with broccoli

Ingredients:

• 400-500 g beef flank steak, cut into strips across the grain
• 1 head of broccoli, separated into florets, large ones cut into two pieces
• 1 large onion, cut into half rings
• 2 tablespoons cornstarch
• 4 tablespoons soy sauce
• 2 teaspoons of sugar
• 5 tbsp. l. peanut butter
• 1 tbsp. oyster sauce
• 1 1/4 cups chicken broth
• 4 slices of ginger
• 3 plum-shaped tomatoes, cut lengthwise into four pieces
• 2 cloves garlic, chopped
• Boiled rice, for serving (optional)

Preparation:

1. Prepare the beef: In a large bowl, combine 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar, and 1 tablespoon peanut butter. Place the meat pieces in the mixture and refrigerate for a while.
2. Prepare the sauce: Mix the remaining cornstarch, soy sauce, oyster sauce and chicken broth in a separate bowl.
3. Fry the vegetables: Heat 1 tablespoon peanut oil in a large skillet over high heat. Add ginger, broccoli, and the remaining 1 teaspoon sugar and cook, stirring constantly, for 3 to 4 minutes. Transfer to a platter. Heat another 1 tablespoon peanut oil in the same skillet, add the onion, and cook, stirring constantly, for 2 to 3 minutes. Add the tomatoes and cook, turning occasionally, for 2 minutes. Transfer the onion and tomatoes to the platter with the broccoli.
4. Prepare the beef: Heat the remaining 2 tablespoons of peanut oil in a shallow frying pan over medium heat. Add the garlic and meat pieces and cook, stirring constantly, for 1 minute.
5. Stew vegetables and meat: Whisk the sauce, then add it to the pan and simmer over low heat for 1 minute. Add the vegetables and continue cooking until the meat is cooked to your liking, about 3 to 4 minutes.
6. Serve beef and vegetables with rice.