Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 large heads of broccoli, cut into bite-sized florets
- 2 tablespoons vegetable oil, divided
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup water
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
- 1 teaspoon toasted sesame oil
- Toasted sesame seeds and sliced green onions for garnish
Instructions
- Slice your beef into very thin strips, ensuring you cut against the natural grain of the meat for maximum tenderness. Pat the beef dry with paper towels to ensure a good sear. Wash and chop your broccoli into small, uniform florets so they cook evenly.
- In a small bowl, whisk together the soy sauce, water, brown sugar, honey, minced ginger, garlic, and sesame oil. In a separate tiny bowl, mix the cornstarch and cold water until smooth. Set both containers aside so they are ready when the pan is hot.
- Heat one tablespoon of vegetable oil in a large skillet or wok over high heat until it just starts to smoke. Add the beef strips in a single layer. Let them sear undisturbed for 1-2 minutes until browned, then toss and cook for another minute. Remove the beef from the pan and set it aside on a plate.
- Wipe out the pan if needed and add the remaining tablespoon of oil. Toss in the broccoli florets along with a splash of water (about 2 tablespoons). Cover the pan for 2 minutes to steam-cook the broccoli until it turns bright green and slightly tender. Remove the lid and stir-fry for one more minute to evaporate any remaining moisture.
- Return the cooked beef and any accumulated juices to the pan with the broccoli. Pour the sauce mixture over the ingredients. Once the sauce begins to bubble, stir in the cornstarch slurry. Toss everything constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the beef and broccoli perfectly.
- Remove from heat immediately. Serve the stir-fry hot over a bed of steamed white rice, brown rice, or quinoa. Sprinkle generously with toasted sesame seeds and fresh green onions for a pop of color and crunch.
- Cook Time: 25 minutes