Ingredients
For the Beef:
1 1/2 pounds flank steak, sirloin steak, or skirt steak
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1/4 teaspoon ground black pepper
2 tablespoons neutral cooking oil, divided
For the Sauce:
1/2 cup low-sodium beef broth
1/3 cup low-sodium soy sauce
2 tablespoons packed light brown sugar
1 tablespoon cornstarch
2 teaspoons toasted sesame oil
1 teaspoon rice vinegar
3 garlic cloves, finely minced
1 teaspoon freshly grated ginger
1/4 teaspoon crushed red pepper flakes, optional
For the Broccoli:
5 cups fresh broccoli florets
1/4 cup water
For Serving:
4 cups hot cooked white or brown rice
2 green onions, thinly sliced, optional
1 teaspoon sesame seeds, optional
Instructions
1. Place the steak on a cutting board and slice it against the grain into thin strips about 1/4 inch thick.
2. Add the sliced beef to a medium bowl.
3. Add 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and the black pepper.
4. Toss until every strip is lightly coated. Let the beef rest for 10 minutes.
5. In a small bowl, whisk together the beef broth, 1/3 cup soy sauce, brown sugar, 1 tablespoon cornstarch, 2 teaspoons sesame oil, rice vinegar, garlic, ginger, and optional red pepper flakes.
6. Continue whisking until the cornstarch has completely dissolved. Set the sauce aside.
7. Heat a large skillet or wok over medium-high heat.
8. Add the broccoli florets and 1/4 cup water.
9. Cover the skillet and steam the broccoli for 2 to 3 minutes, until bright green and slightly tender.
10. Transfer the broccoli to a clean plate and carefully remove any remaining water from the skillet.
11. Add 1 tablespoon cooking oil to the skillet and increase the heat to high.
12. Arrange half of the beef in a single layer.
13. Cook without moving for about 1 minute, then stir and cook for another minute.
14. Transfer the browned beef to a plate.
15. Add the remaining tablespoon of cooking oil and cook the second batch of beef in the same way.
16. Return all the cooked beef to the skillet.
17. Whisk the prepared sauce again, then pour it over the beef.
18. Cook for 1 to 2 minutes, stirring constantly, until the sauce bubbles and thickens into a glossy glaze.
19. Return the broccoli to the skillet.
20. Toss gently until the beef and broccoli are evenly coated in the sauce.
21. Cook for another 1 to 2 minutes, until the broccoli is hot and the beef is cooked through.
22. Serve immediately over warm rice.
23. Garnish with sliced green onions and sesame seeds, if desired.
Notes
Slice the beef thinly against the grain for the most tender texture.
Chilling the steak in the freezer for about 20 minutes makes it firmer and easier to slice.
Cook the beef in two batches. Overcrowding the skillet causes the meat to steam instead of brown.
Keep the skillet hot while searing the beef, but watch closely because thin slices cook quickly.
Steam the broccoli only until bright green and slightly tender. It will continue cooking when returned to the sauce.
Whisk the sauce again immediately before adding it because the cornstarch may settle at the bottom.
For a sweeter sauce, add 1 additional tablespoon of brown sugar.
For more heat, increase the red pepper flakes or serve chili sauce on the side.
If the sauce becomes too thick, stir in a small splash of beef broth or water.
Bell peppers, mushrooms, snow peas, onions, carrots, or baby corn may be added.
Store leftovers in an airtight container in the refrigerator for up to 4 days.