Chinese Beef and Broccoli Stir-Fry

Ingredients

• 12 oz Flank steak (or sirloin), thinly sliced
• 4 cups Broccoli florets
• 2 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 3 tbsp Soy sauce (low-sodium if desired)
• 1 tbsp Brown sugar
• 1 tbsp Rice vinegar (or Chinese black vinegar)
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1 tsp Sesame oil
• 1 tbsp Neutral oil (canola/vegetable)
• 0.5 tsp Red pepper flakes (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Thinly slice the beef. Mince the garlic and ginger. Cut broccoli into bite-size florets.

2. 2

   Cook (15 minutes): In a bowl, stir soy sauce, brown sugar, rice vinegar, cornstarch, and water until smooth. Set aside.

3. 3

   Cook (15 minutes): Heat a wok or large skillet over high heat with neutral oil. Stir-fry beef 2–3 minutes until browned and mostly cooked; remove to a plate.

4. 4

   Cook (15 minutes): Add broccoli to the wok with a splash of water (about 1–2 tbsp). Stir-fry 4–6 minutes until bright green and crisp-tender.

5. 5

   Cook (15 minutes): Return beef to the wok. Add garlic and ginger; stir-fry 30–60 seconds. Pour in the sauce and toss until glossy and thickened, 1–2 minutes. Turn off heat and stir in sesame oil (and red pepper flakes if using). Serve immediately.