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**)
- 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
- 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