Chinese Takeout Beef With Broccoli

 

Ingredients:

1 to 1.25 pounds flank steak, sliced into thin strips, no more than 1/4-inch thick ( I cut up London broil that was on sale- note the London Broil was cheaper then Chicken Breast this week!)

 1/4 cup cornstarch

 3 tablespoons olive oil, divided

 2 tablespoons sesame oil, divided

 4 cloves garlic, pressed or finely minced

 1 to 2 teaspoons ginger, or to taste (fresh or dried is okay, use less dried than you would fresh)

 1/2 cup low-sodium soy sauce

 1/2 cup water

 3/4 cup dark brown sugar, packed (light may be substituted)

 4 to 6 cups broccoli florets (dependent on preference for broccoli)

 2 to 3 green onions, sliced into 1/4-inch long segments ( forgot them)

 red pepper flakes, optional and to taste ( didn't use)

 sesame seeds, optional for garnishing

Directions:

To a large plastic bag that seals well, add the steak, cornstarch, seal, and toss to coat. I coasted the beef a little bit at a time. Set aside while preparing the sauce.

To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch it.

Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 5 minutes, or until slightly thickened and reduced. While it simmers, sear the steak.

To a large skillet, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and the steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.

Add the broccoli.

Evenly drizzle in the soy sauce mixture, noting it will bubble up dramatically. Toss the beef and broccoli to coat evenly with the sauce. Simmer for about 3 to 5 minutes at medium-high, or until the broccoli is as crisp tender as desired.

I always make extra sauce. It's not a great photo but Gabe really liked this recipe so I wanted to make sure I added it.