I used one pan, and the first time I made it it took me 45 minutes from start to plates.
It is good served with Rice.
3 out of 4 Stars (Which means 3 out of 4 of us in this house approve. One of those is picky. **coughcoughCLAIREcough**)
Ingredients
- Flank Steak (can use skirt steak…or a variety of steaks)
- 1/2 Cup plus 2 Tablespoons Cornstarch
- Vegetable oil
- 1 & 1/2 teaspoons minced garlic
- 2 Tablespoons minced ginger (this was fresh. If you used dried ginger powder probably use less)
- 1 Tablespoon minced onion
- 3 Tablespoons sesame oil
- 1 Tablespoon Salt
- 1 Tablespoon Pepper
- Red Pepper flakes
- 1 cup water
- 2 heads of broccoli
- 1/2 cup brown sugar
- 1/2 cup sliced green onions (I didn’t have any!)
- Optional – Sesame Seeds
- Optional – soy sauce on the side
Steps
- Remove membrane and thinly slice flank against the grain *See below example pics
- Cut Broccoli florets into bite sized pieces
- Mix Salt, Pepper and 1/2 cup cornstarch and use that mixture to coat the strips of flank you just sliced
- Oil and heat your pan (I used vegetable oil) and sear a little meat at a time on both sides. You want it to be able to brown pretty quickly so don’t overcrowd your pan. *Don’t overcook it, just till it browns.*
- Take out the meat and set aside.
- Put broccoli in hot pan, and add water to steam it. Once the broccoli turns to a darker green take it out and set it to the side (I piled it on top of the meat)
- Put Sesame Oil, garlic, minced onion in the pan and brown it.
- Add brown sugar and stir in.
- Mix the 2 Tablespoons of cornstarch with the rest of the water to make a slurry and pour in the pan with the sugar etc.
- If it’s too thick, add water; if it’s too thin cook it another minute while stirring. I like it a little thicker consistency than say, pancake syrup.
- Add Red Pepper flakes if you like spicy (like Lynn does 😉)
- Throw Broccoli back in pan and stir around to coat with sauce
- Add meat and gently stir (You don’t want to knock off your browned coating)
- Feed the Family
*Nerd Alert* Notice how the meat has “bloomed” or turned a brighter red after it was exposed to the air. This is naturally occurring. It is also why the shrink wrapped beef looks less “red” until it is opened…it can take up to 30 minutes to see it bloom. It has to do with oxidation and iron.
