Ingredients
Scale
- 1 tablespoon cornstarch
- ½ cup water
- ¼ cup low sodium soy sauce
- 2 tablespoons light brown sugar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 pound fresh broccoli, cut into bite-size pieces
- 1 pound flank steak, sliced thin against the grain
- 2 tablespoons olive oil, divided
- 1 tablespoon sesame seeds for garnish
Instructions
- In a small mixing bowl, dissolve 1 tablespoon cornstarch in ½ cup water until completely smooth
- Stir in soy sauce, brown sugar, grated ginger, minced garlic, and red pepper flakes. Set aside
- Cut broccoli head into uniform bite-size pieces for even cooking
- Slice flank steak thinly (¼-inch thick) against the grain for tenderness
- Heat 1 tablespoon olive oil in skillet over medium heat. Add broccoli, then 2 tablespoons water. Cover and steam briefly
- Remove lid and continue cooking until water absorbs and broccoli is crisp-tender. Transfer to plate
- Add remaining oil to pan, increase to high heat. Add beef in single layer, cook until browned
- Reduce heat to medium-low, add sauce mixture. Cook until bubbling and thickened
- Return broccoli to pan, toss to combine. Sprinkle with sesame seeds and serve over rice
Notes
- Slice beef against the grain while it’s slightly frozen for easier, more uniform cuts
- Don’t overcrowd the pan when cooking beef – work in batches if necessary for proper searing
- Keep broccoli crisp by not overcooking – it should be bright green and tender-crisp
- Stir the cornstarch mixture before adding to prevent lumps in your sauce
- Have all ingredients prepped before starting since stir-frying happens quickly
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg