Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 pound fresh broccoli florets
- 2 tablespoons vegetable oil
- 1/2 cup beef broth
- 1 tablespoon brown sugar
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- In a medium bowl, combine the sliced flank steak, 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, 1 tablespoon of sesame oil, and 1 tablespoon of rice vinegar. Mix well and let marinate for at least 15 minutes.
- In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, beef broth, brown sugar, remaining 1 tablespoon of cornstarch, grated ginger, minced garlic, and red pepper flakes (if using). Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add half of the marinated beef and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli florets and stir-fry for 3-5 minutes, until tender-crisp.
- Return the cooked beef to the skillet with the broccoli. Pour the prepared sauce over the beef and broccoli. Cook, stirring constantly, until the sauce thickens and coats the beef and broccoli, about 1-2 minutes.
- Serve immediately with steamed rice.
Notes
- For a spicier dish, add more red pepper flakes.
- You can substitute other vegetables like snap peas or bell peppers for part of the broccoli.
- Ensure the flank steak is sliced thinly for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg