How to Make Beef and Broccoli

• 1 lb (450 g) flank or sirloin steak, sliced thin against the grain
• 1 tbsp cornstarch
• 3 tbsp soy sauce, divided
• 1 lb (450 g) broccoli florets
• 2 tbsp neutral oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground)
• 1/2 cup (120 ml) beef broth or water
• 1 tbsp brown sugar
• 1 tsp sesame oil

1. Toss the sliced beef with the cornstarch and 1 tablespoon of soy sauce; let it sit 10 minutes.
2. Steam or boil the broccoli 2–3 minutes until bright green, then drain well.
3. Heat 1 tablespoon oil in a large skillet or wok over high heat and sear the beef in a single layer for 1–2 minutes per side. Remove to a plate.
4. Add the remaining oil, garlic, and ginger; stir 30 seconds until fragrant.
5. Pour in the broth, remaining soy sauce, and brown sugar; simmer 2 minutes until slightly thickened.
6. Return the beef and broccoli to the pan, toss to coat, finish with sesame oil, and serve over rice.

• Freeze the steak 20 minutes before slicing — it makes thin, even pieces much easier.
• Any firm vegetable works here: green beans, snap peas, or sliced carrots.

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