Christina's Beef and Broccoli

adapted from Our Best Bites

adapted from Our Best Bites

3 tablespoons cornstarch
1/2 cup + 2 tablespoons water
1/2 teaspoon garlic powder
1 lb. flank steak or London broil or any roast, cut into thin slices (partially freezing helps make thinly slicing the meat easier)
Black pepper
2 tablespoons extra-virgin olive oil or vegetable oil plus 1 TBSP sesame oil
12 ounces broccoli florets (about 4 cups), broken into bite-sized pieces
1 small onion, halved and sliced
2-3 cloves garlic, minced
1 teaspoon minced fresh ginger (or 1 tsp dry)
2 carrots, peeled and thinly sliced (optional)
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon Sriracha sauce
1 teaspoon ground ginger

sesame seeds (optional)

Instructions:

In a small mixing bowl, whisk together 2 tablespoons of cornstarch, 2 tablespoons of water, and the garlic powder.

Sprinkle the sliced beef with freshly ground pepper. Add the sliced beef and toss to coat thoroughly.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. When hot, add the beef and cook for about 5 minutes, stirring occasionally, until cooked through.

Transfer the meat to a separate dish and add the remaining tablespoon of oil to the pan. When hot, add the onions, ginger, garlic, and broccoli (and carrots, if using). Stir-fry until the broccoli is tender-crisp, about 4-5 minutes. Return the beef to the pan and cook until heated through. 

While the beef is re-heating, whisk together the remaining 1/2 cup water, 1 tablespoon corn starch, soy sauce, brown sugar, Sriracha, ground ginger and sesame seeds (if using). Add the sauce to the beef mixture and cook for about 1 minute or until the sauce is thickened. Serve immediately over hot rice. Makes 4-6 servings.