Ingredients:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 3 cups broccoli florets
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch (plus 1 teaspoon for the sauce if needed)
- 2 tablespoons sesame oil (or vegetable oil)
- 1/4 cup water or beef broth
- Cooked white or brown rice, for serving
Instructions:
- Prepare the Beef
Slice the beef thinly against the grain. Toss with 1 tablespoon cornstarch until evenly coated. This helps tenderize the meat and gives the sauce a silky texture. - Cook the Beef
Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook until browned, about 2–3 minutes per side. Remove from the skillet and set aside. - Cook the Broccoli
In the same skillet, add the remaining oil if needed. Add broccoli, garlic, and ginger. Sauté for 3–4 minutes until the broccoli is bright green and tender-crisp. - Make the Sauce
In a small bowl, whisk together soy sauce, brown sugar, and water or beef broth. Add the cooked beef back to the skillet and pour the sauce over everything. Cook for 2–3 minutes, stirring, until the sauce thickens and coats the beef and broccoli. Add an extra teaspoon of cornstarch mixed with water if a thicker sauce is desired. - Serve
Serve hot over steamed rice, spooning extra sauce over the top if desired.
Tips
- For extra tenderness, freeze the beef for 20 minutes before slicing.
- Add sliced onions or bell peppers for more flavor and color.
- Serve with jasmine rice or noodles for a complete meal.