Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/4 tsp black pepper
  • 1/2 cup reduced-sodium beef broth
  • 1/3 cup reduced-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp cornstarch
  • 1 tsp grated fresh ginger
  • 1 lb broccoli florets, bite-sized
  • 2 tbsp neutral vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 stalks green onions, sliced diagonally

Instructions:

  1. In a medium bowl, toss the sliced steak with 2 tbsp reduced-sodium soy sauce, 1 tbsp cornstarch, 1 tsp toasted sesame oil, and 1/4 tsp black pepper until fully coated.
  2. In a separate small bowl, whisk together 1/2 cup reduced-sodium beef broth, 1/3 cup reduced-sodium soy sauce, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tbsp cornstarch, and 1 tsp grated fresh ginger until the sugar is dissolved.
  3. Heat 1 tbsp of neutral vegetable oil in a wok over high heat until it just begins to smoke.
  4. Add the beef in a single layer, working in batches if they don't fit in one layer. Sear for 1–2 minutes per side until the edges are glossy amber-brown and caramelized and the internal temperature reaches 145°F (63°C). Remove the beef immediately to a plate and let rest for 3 minutes.
  5. Add the remaining 1 tbsp of neutral vegetable oil to the same pan. Toss in the broccoli florets and a splash of water. Stir fry for 2–3 minutes until the broccoli is bright green and slightly charred.
  6. Stir in the minced garlic and 1 tbsp minced ginger, cooking for 30 seconds until fragrant.
  7. Return the seared beef and any accumulated juices to the pan.
  8. Give the sauce a quick whisk and pour it over the beef and broccoli. Toss constantly for 1–2 minutes until the sauce becomes a glossy, thick glaze.
  9. Stir in the sliced green onions and remove from heat.