Ginger Beef and Broccoli Stir-Fry
Tender flank steak and crisp-tender broccoli tossed in a glossy ginger soy sauce. A fast weeknight stir-fry, ready in 25 minutes and best served over steamed rice.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
Slicing the flank steak thinly against the grain is what keeps it tender, and partially freezing the meat for 15 minutes makes it easier to cut. Cook the steak in two batches so it browns instead of steaming. Add a pinch of red pepper flakes with the ginger if you like some heat.
Method
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Toss the steak with 1 teaspoon of the cornstarch and 1 tablespoon of the soy sauce in a medium bowl. Let it sit for .
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Whisk the remaining cornstarch, the remaining 3 tablespoons soy sauce, the 2 tablespoons water, the brown sugar, vinegar and sesame oil in a small bowl.
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Heat 1 tablespoon of the oil in a large skillet or wok over high heat until it just begins to smoke. Add half of the steak in a single layer and cook for per side, until browned. Move to a plate, then repeat with another tablespoon of oil and the remaining steak.
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Add the remaining 1 tablespoon oil and the broccoli to the pan and stir-fry for . Add the 1/4 cup water, cover and steam for , until the broccoli is bright green and crisp-tender.
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Stir in the ginger and cook for , until fragrant.
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Whisk the sauce again and pour it into the pan. Return the steak and any juices to the pan and toss for , until the sauce is thick and glossy.
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Serve over the rice, topped with the sesame seeds.
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