Ingredients:

  • 1 lb sirloin steak or flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tbsp neutral oil
  • 1/4 cup low-sodium beef broth
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 4 cups broccoli florets, bite-sized
  • 1/4 cup water
  • 2 green onions, sliced
  • 1 tsp sesame seeds

Instructions:

  1. Whisk the sauce. In a small bowl, combine the beef broth, 2 tbsp soy sauce, honey, grated ginger, minced garlic, and sesame oil. Stir it well and set it aside. Note: Doing this now prevents the garlic from burning while you're hunting for the honey.
  2. Velvet the beef. Toss your thinly sliced beef with 1 tbsp soy sauce and the cornstarch. Mix it with your hands or a fork until every piece is lightly coated. Note: This creates that restaurant style tenderness.
  3. Heat the pan. Pour the neutral oil into your 12 inch skillet. Crank the heat to high. Wait until the oil is shimmering and just about to smoke.
  4. Sear the beef. Add the beef in a single layer. Do not crowd the pan; work in batches if you have to. Let it sit untouched for 2 minutes until a deep brown crust forms. Flip and sear for another 60 seconds, then move the beef to a plate.
  5. Steam the veg. In the same pan (don't wash it!), toss in the broccoli and 1/4 cup water. Immediately cover with a lid. Let it steam for 2 minutes until the broccoli is bright green and tender crisp.
  6. Thicken the glaze. Remove the lid. Pour in your whisked sauce. Stir fry for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze that coats the broccoli.
  7. The final toss. Return the seared beef and any juices on the plate back into the pan. Toss everything together for 30 seconds just to warm the meat through.
  8. Garnish and serve. Turn off the heat. Sprinkle the sliced green onions and sesame seeds over the top.