Ingredients:

  • 1 lb sirloin or flank steak, thinly sliced against the grain
  • 2 tbsp cornstarch
  • 4 tbsp soy sauce (reduced sodium)
  • 1 tbsp vegetable oil
  • 1/2 cup beef broth (low sodium)
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp toasted sesame oil
  • 1 lb broccoli florets, bite-sized
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp water

Instructions:

  1. In a medium bowl, toss the sliced beef with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce until evenly coated.
  2. Whisk together 1/2 cup beef broth, 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon toasted sesame oil, and 1 tablespoon cornstarch in a separate small bowl until the sugar and cornstarch are fully dissolved; set aside.
  3. Heat 1 tablespoon of vegetable oil in a wok or large heavy-bottomed skillet over high heat until it shimmers and just begins to smoke.
  4. Add the beef in a single layer, cooking in batches if they don't fit in one layer, and sear for 1-2 minutes per side until edges are browned and caramelized and meat reaches an internal temperature of 145°F (63°C); remove beef from the pan and set aside on a plate.
  5. In the same pan, add the broccoli florets and 2 tablespoons of water, cover with a lid, and steam for 60 seconds to soften the stems.
  6. Remove the lid and stir-fry for another 2 minutes until the water evaporates and the broccoli develops charred, dark-green spots.
  7. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  8. Return the seared beef and any accumulated juices to the pan.
  9. Give the sauce a final whisk and pour it over the beef and broccoli, tossing continuously for 1-2 minutes until the sauce bubbles and transforms into a thick, glossy coating.