Better Than Takeout Beef and Broccoli Stir-Fry

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 5-6 cups broccoli florets (from about 1.5 lbs of fresh broccoli crowns)
• 1/4 cup cornstarch, divided
• 3/4 cup low-sodium soy sauce, divided
• 3 tablespoons avocado oil or other high-heat oil, divided
• 2 tablespoons fresh ginger, minced
• 4 cloves fresh garlic, minced
• 1/2 cup low-sodium beef broth
• 3 tablespoons brown sugar, packed
• 1 teaspoon toasted sesame oil
• 2 tablespoons water
• Optional for serving: cooked rice, sesame seeds, sliced green onions

Instructions

1. 1

   In a medium bowl, combine the thinly sliced flank steak with 2 tablespoons of cornstarch and 1/4 cup of soy sauce. Toss until the beef is evenly coated. Set aside to marinate for at least 10-15 minutes.

2. 2

   Bring a small pot of water to a boil. Add the broccoli florets and blanch for 60-90 seconds to lock in their bright green color. Immediately drain and rinse with cold water or plunge into an ice bath to stop the cooking process. Set aside.

3. 3

   In a small bowl, whisk together the remaining 1/2 cup of soy sauce, beef broth, brown sugar, minced ginger, and minced garlic. In a separate tiny bowl, whisk the remaining 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Keep the sauce and slurry separate for now.

4. 4

   Heat 2 tablespoons of oil in a large skillet or wok over high heat until very hot. Working in two batches to avoid overcrowding, add the beef in a single layer and cook for 1-2 minutes per side until browned. Remove the seared beef to a plate.

5. 5

   Reduce heat to medium-high, add the remaining 1 tablespoon of oil to the skillet. Add the blanched broccoli and stir-fry for 2-3 minutes until heated through and tender-crisp.

6. 6

   Return the seared beef to the skillet with the broccoli. Pour the prepared sauce mixture (not the slurry) over everything and bring to a simmer.

7. 7

   Give the cornstarch slurry a quick re-whisk, then pour it into the simmering sauce while stirring constantly. The sauce will thicken into a glossy glaze in about 30 seconds.

8. 8

   Remove the skillet from the heat and stir in the toasted sesame oil. Serve immediately over hot rice, garnished with sesame seeds and sliced green onions, if desired.