Serves 4

1 pound flank steak, sliced on the bias, long thin strips
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 cup scallions chopped
1/4 cup oyster sauce
1 large head hen of the woods mushrooms, florets broken up, stem trimmed and cut into 1/2-inch dice
1 large head of broccoli, stemmed, peeled and sliced plus florets, blanched in salted water and shocked
1/3 cup chicken stock
cornstarch slurry, if needed
Kosher salt and freshly ground black pepper
Grapeseed or canola oil
Steamed brown and white rice for serving

In a zip-top bag, marinate the steak with ginger, garlic, scallions and oyster sauce, and let marinate for 20 minutes in the fridge. In a wok over high heat coated lightly with oil, stir fry the steak first, season and when medium rare, add mushroom stems and continue stir-frying. When almost cooked through, add mushroom florets. Add 1/3 cup chicken stock and continue to stir-fry. Add broccoli back, season and check for flavor. Serve over rice.