Broccoli Beef Recipe

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  Soy Sauce, Low Sodium(60g)
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  ⅓ cup water
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  Brown sugar(60g)
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  Canola oil(15g)
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  Garlic(5g)
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  Ginger, Fresh Root(5g)
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  Beef Sirloin, Top(454g)
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  Sesame Oil, Toasted(5g)
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  Cornstarch(10g)
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  Broccoli
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  Green Onion (Scallion)
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  Canola oil(30g)
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  3 tablespoons water
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  ⅛ teaspoon kosher salt
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  Red pepper flakes(3g)
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  Sesame seeds
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  Cilantro, Fresh

Instructions

1. 1Make the sauce: In a small saucepan, warm the canola oil over medium heat. Add the fresh garlic and ginger and cook 1–2 minutes until fragrant. Whisk together the low-sodium soy sauce, brown sugar, and water in a separate bowl, then carefully pour into the pan. Increase heat to medium-high and bring to a boil, then reduce to low and simmer 5 minutes, stirring occasionally. Remove from heat and let cool while prepping remaining ingredients.
2. 2Prep the beef and aromatics: Thinly slice the top sirloin steak across the grain into 1/4-inch strips about 1½ inches long. Toss the beef with the toasted sesame oil and 1 teaspoon cornstarch in a medium bowl, then let sit 10 minutes at room temperature (or refrigerate up to 1 hour). Chop the broccoli florets into bite-sized pieces and thinly slice the green onions. Set all aside.
3. 3Cook the beef: Heat 1 tablespoon canola oil in a large skillet over medium-high heat until shimmering. Working with tongs, carefully add the beef to the hot oil, shaking off excess marinade. Stir-fry 2 minutes until cooked through and no longer pink, stirring frequently. Transfer beef to a clean plate.
4. 4Cook the broccoli: Add the remaining 1 tablespoon canola oil to the skillet over medium-high heat. Add the broccoli florets and stir to coat with oil. Add 1/4 cup water, then stir-fry 4 minutes until crisp-tender and bright green.
5. 5Finish the dish: Return the beef and any collected juices to the skillet. Stir the remaining 1 teaspoon cornstarch into the cooled sauce, then pour the sauce over the beef and broccoli. Cook over low heat 1 minute, stirring constantly, until sauce thickens slightly. Stir in the green onions and red pepper flakes. Taste and adjust seasoning with salt as needed.
6. 6Divide evenly into 4 airtight containers while hot. Top each portion with sesame seeds and fresh cilantro. Store in the refrigerator for up to 4 days. Serve over rice with additional red pepper flakes on the side.