A classic Chinese takeout favorite made at home with tender flank steak and crisp broccoli florets in a savory soy-ginger sauce.
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Slice the flank steak thinly against the grain.
In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, sesame oil, cornstarch, and 2 tablespoons of water to create the sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add broccoli and 2 tablespoons of water. Cook for 3-4 minutes until tender-crisp, then remove from pan.
Add the remaining tablespoon of vegetable oil to the pan and crank up the heat. Add the beef slices in a single layer and sear for 1-2 minutes per side until browned.
Pour the sauce into the pan with the beef and let it simmer for 1 minute to thicken.
Toss the broccoli back into the pan, coat everything in the sauce, and serve warm.
Estimated, per serving
340kcal
Calories
28g
Protein
15g
Carbs
18g
Fat
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