Skirt steak might be my favorite kind of steak. It has a great beefy flavor and not so much connective tissue that it get tough from high heat stir frying. When it comes to stir fries, a wok is great but I don't have one so I like to use a large iron skillet.
A high heat, neutrally flavored oil is another thing you're going to need. Grape seed oil is my favorite but canola, peanut, soy or corn are other options. To keep things light, I like to keep it in a spritz bottle. This way a couple squirts easily coat the pan. I like this bottle from amazon.
Steak + Broccoli Stir Fry
2 tablespoons oyster sauce
1/4 cup reduced sodium tamari soy sauce
1/4 cup water
3 tablespoons rice vinegar
1 teaspoon sesame oil
grape seed oil, as needed
1 lb broccoli, peeled, sliced
1 lb skirt steak, bite sized pieces
3 cloves garlic, minced
1" ginger, peeled, minced
4 scallions, whites only, minced
2 carrots, peeled, thinly sliced
1 jalapeno, stems + seeds removed, minced
Whisk together oyster sauce, soy sauce, water, rice vinegar and sesame oil. Set aside.
In a large cast iron skillet, heat a small splash of grape seed oil over medium high heat and brown broccoli, about 4 minutes. Cover and cook until al dente, about 2 minutes. Set aside.
Oil pan, as needed. Add steak to pan. Cook until pieces are well browned on all sides. Set aside with broccoli.
Oil pan. Saute garlic, scallions, ginger, carrots and chiles until carrots are softened, about 3 minutes. Add broccoli, steak and reserved sauce. Cook, stirring until sauce has thickened and coats beef and veggies. Serve hot with rice.