Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 1 tbsp vegetable oil
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 3 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tbsp water
  • 4 cups broccoli florets, bite-sized
  • 1/2 cup water
  • 2 scallions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Toss the sliced sirloin in a bowl with 1 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until every piece is lightly coated.
  2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the beef in a single layer and cook without moving for 2 minutes to develop a deep brown crust. Stir and cook for another 1-2 minutes until just browned and reaches an internal temperature of 145°F (63°C), then remove the beef from the pan and set aside on a plate to rest for 3 minutes.
  3. In the same pan, add 4 cups broccoli florets and 1/2 cup water. Cover with a lid and steam for 3 minutes. Remove the lid and stir until the water evaporates.
  4. Pour 1/2 cup low-sodium soy sauce, 1/4 cup water, 3 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp minced ginger, and 2 cloves minced garlic into the pan with the broccoli.
  5. Bring the sauce to a simmer, then stir in the slurry (1 tsp cornstarch mixed with 1 tbsp water). Cook until the sauce thickens and looks glossy.
  6. Return the rested beef to the pan. Toss everything together for 1 minute until the meat is heated through and coated in the glaze.
  7. Garnish with 2 sliced scallions and 1 tsp toasted sesame seeds before serving in bowls.