Very lightly coat the steaks in oil and sprinkle with tea, white pepper and salt.
On a hot grill, well oiled, place the steaks on cook for about 4 to 5 minutes a side, criss-crossing them for grill marks. Be careful to move steaks around if/when there are flare ups.
Let the meat rest for 5 minutes before slicing on the bias.
Place a small mound of brown rice in the middle of a plate and top with the garlic broccoli. Cut the steak on the bias and place on the broccoli. Drizzle sauce around.
In a hot wok, coat with oil and saute the garlic and ginger until soft, about 30 seconds. Add the broccoli (florets and stem). Stir-fry for 1 minute, add the oyster sauce and the stock. Check for seasoning. When liquid is boiling, add the cornstarch slurry to thicken. Cook for an additional 30 seconds and check again for seasoning.
Recommended beverage: An oak-y Cabernet Sauvignon
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