Ingredients:
Stir fry:
1 lb. flank steak, thinly sliced into bite-sized strips
2 tbsp. olive oil, for sautéing
salt & pepper, to taste
1 lb. (6 c.) chopped broccoli/florets
white or jasmine rice
Sauce:
6 tbsp. (1/3 c.) soy sauce
1/2 c. hot water
1 tsp. fresh grated ginger, or 1/4 tsp. ginger powder
2 tsp. minced garlic (3 cloves)
3 tbsp. packed light brown sugar
1 1/2 tbsp. corn starch
1/4 tsp. black pepper
2 tbsp. sesame oil
Instructions:
1. Start cooking rice first, so it's ready when the stir fry is done. Follow package directions to make 4-6 cups.
2. If using fresh broccoli, sauté in a large skillet over medium heat in 1 tbsp. oil. Add 2 tbsp. water and cover with lid to steam 5 minutes, until tender-crisp. Remove from pan and set aside. (If using frozen broccoli, defrost and set aside.)
3. Meanwhile, combine all sauce ingredients in a bowl and stir well to dissolve the sugar. Set aside.
3. Increase skillet heat to high and add 1 tbsp. oil. Add beef in a single layer and sauté 2 minutes per side, or just until cooked through.
4. Add the sauce, reduce heat to medium/low, and simmer 3-4 minutes to thicken. Add broccoli and stir to combine. Stir in 1-2 tbsp. water to thin the sauce, if desired.
5. Serve over rice.