- 1 LB. flank or skirt steak: Sliced very thin into bite-sized strips
- 4 T olive oil (divided)
- 1 lb. broccoli florets (about 6 cups): cut up into smaller pieces
- 2 T sesame seeds
(Stir-Fry Sauce ingredients:)
- 1 tsp. fresh ginger: grated
- 2 tsp. garlic: grated (approx. 3 cloves)
- 1/2 Cup hot water
- 6 T soy sauce
- 3 T packed light brown sugar
- 1 1/2 T corn starch
- 1/4 tsp. black pepper
- 2 T sesame oil
NOTE: Start cooking white rice first so it’s ready when the stir fry is done. Cover and freeze steak 30 minutes for easier slicing.
Combine all stir fry sauce ingredients in a bowl, whisk well to dissolve the sugar and set aside.
Place a large skillet over medium heat and add 2 T oil. Add broccoli florets and saute 4-5 minutes, partially covered with lid, stirring several times until broccoli is bright green and crisp-tender then remove from pan and set aside. (If you prefer softer broccoli, add 2 T water before covering with the lid and it will steam cook the broccoli.)
Increase heat to medium hight head and add 2 T oil. Add beef in a single layer and saute 2 minutes per side, just until cooked through. Cook in two patches in order not to crowd the pan.
Put all meat back into the pan, reduce heat to medium low and add the sauce. Simmer 3-4 minutes, it will thicken. Add broccoli and stir to combine. Stir in 1-2 T water to thin the sauce if desired. Add the sesame seeds and stir to blend. Serve over white rice. Delicious! Serves 4