Ingredients

The following ingredients have 4 Servings
  • 1 pound beef flank steak or top sirloin steak, cut into thin 1-inch slices
  • 1 teaspoon ground black pepper (or to taste)
  • 1 tablespoon soy sauce
  • 1/2 tablespoon Shaoxing cooking wine (or mirin)
  • 1/2 tablespoon cornstarch (or all-purpose flour)
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, thinly sliced
  • 1 tablespoon ginger, thinly sliced
  • 1 tablespoon soy sauce
  • 1/2 tablespoon vinegar
  • 1/2 tablespoon sugar
  • 1 teaspoon cornstarch (or all-purpose flour)
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon olive oil
  • 4 cups small broccoli florets
  • 1 teaspoon white sesame seeds (for garnish)

Instruction

  • In a medium mixing bowl, combine beef with pepper, soy sauce, cooking wine, cornstarch and oil until evenly coated. Set the beef aside, allowing it to marinate for at least 10 minutes.
  • Heat oil in a large skillet over medium-high heat for 2 minutes until the hot oil sizzles. Add in the marinated beef and stir fry until nicely browned on all sides, about 3-4 minutes. Add garlic and ginger. Sauté together until fragrant, about 1 minute. Transfer the beef mixture to a plate.
  • In another bowl, whisk together all the sauce ingredients until the sugar and cornstarch is fully dissolved. Set aside.
  • In the same skillet over medium-high heat, add the remaining 1 tablespoon oil, broccoli and the sauce mixture. Cover the lid and let the broccoli simmer in the sauce until tender, about 2-3 minutes, stirring occasionally. The broccoli should be crunchy tender but still green.
  • Return the beef to the skillet and stir well to combine. Cook for another minute until evenly coated with thickened sauce.
  • Sprinkle sesame seeds on top and serve immediately with steamed rice.