Ingredients:

  • 1.5 lbs Flank Steak or Sirloin, sliced thin against the grain
  • 2 tbsp Neutral oil (Avocado or Grapeseed)
  • 1 lb Fresh broccoli florets, bite-sized
  • 1/2 cup Low-sodium soy sauce
  • 1/2 cup Beef bone broth
  • 1/4 cup Brown sugar, packed
  • 1 tbsp Toasted sesame oil
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1/4 tsp Red pepper flakes
  • 3 tbsp Cornstarch
  • 3 tbsp Cold water

Instructions:

  1. Prep the Beef. Slice the 1.5 lbs of steak into thin, bite-sized strips against the grain. Note: This ensures the shortest possible protein fibers for maximum tenderness.
  2. Whisk the Sauce. In a medium bowl, combine 1/2 cup soy sauce, 1/2 cup bone broth, 1/4 cup brown sugar, 1 tbsp sesame oil, minced garlic, grated ginger, and red pepper flakes.
  3. Heat the Pan. Add 2 tbsp of neutral oil to your skillet or wok over medium high heat until the oil shimmers and barely wisps smoke.
  4. Sear in Batches. Add half the beef to the pan. Cook for 2 minutes until deep brown crusts form on the edges, then remove and repeat with the rest.
  5. Sauté Broccoli. Add the 1 lb of broccoli florets to the empty pan with a splash of water. Cover for 2 minutes until the color turns a vibrant, electric green.
  6. Combine. Return the beef to the pan with the broccoli and pour the soy sauce mixture over everything.
  7. Slurry Time. Whisk 3 tbsp cornstarch with 3 tbsp cold water until smooth.
  8. Thicken the Glaze. Pour the slurry into the bubbling sauce. Stir constantly for 1 minute until the liquid turns from cloudy to a clear, dark mahogany.
  9. Final Toss. Ensure every piece of broccoli is draped in the velvety sauce and serve immediately.