Beef & Broccoli

INGREDIENTS:

 

1.5 lbs steak (flank, ribeye, or sirloin), tenderized and thinly sliced

1 tbsp low-sodium soy sauce

1 tbsp mushroom soy sauce

2 tsp oyster sauce

1 tsp hoisin sauce

1 tsp garlic powder

1 tsp white pepper

½ tsp ginger powder

1 tsp cornstarch

1.5 cups broccoli florets

Vegetable oil

 

Sauce:

¼ cup brown sugar

¼ cup low-sodium soy sauce

¼ cup beef stock

2 tsp sesame oil

2 tbsp cornstarch

½ tsp red pepper flakes

2 tsp garlic paste or freshly minced garlic

2 tsp ginger paste or freshly grated ginger

1 tsp browning

 

 

INSTRUCTIONS:

 

1) Tenderize the steaks by gently using a meat mallet and then thinly slicing, or slice first then soak in a 1 cup water / 1 tbsp baking powder solution for 10 minutes. Rinse and pat dry before seasoning.

 

2) Season the steak slices with 1 tbsp low-sodium soy sauce, 1 tbsp mushroom soy sauce, 2 tsp oyster sauce, 1 tsp hoisin sauce, 1 tsp garlic powder, 1 tsp white pepper, ½ tsp ginger powder, and 1 tsp cornstarch.

 

3) Make the sauce by whisking together the sauce ingredients listed.

 

4) Heat a few tablespoons of vegetable oil in a large wok or cast-iron skillet on medium-high heat. Cook the steaks until browned, then remove.

 

5) Turn the heat down to medium-low. Add clean broccoli florets to the skillet, then add the sauce to simmer for a few minutes. When the sauce begins to thicken, add the steak back to the skillet, and incorporate everything well.

 

 

Serve over white rice. Garnish with sesame seeds, if desired. Enjoy!