Categories: Asian
Ingredients
- 1/3 cup soy sauce
- 1/4 cup chicken broth
- 2 tbsp. brown sugar
- 2 tbsp. cornstarch, divided
- 1 lb. sirloin steak, thinly sliced
- 3 tbsp. peanut or canola oil, divided
- 6 cups broccoli florets
- 1/2 cup sliced scallions, plus more for garnish
- 1 tbsp. finely grated ginger
- 1 tsp finely grated garlic
- 2 cups cooked brown rice
- Crushed red pepper for garnish
Directions
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Whisk soy sauce, broth, brown sugar, and 1 tbsp. cornstarch in a small bowl. Toss steak with the remaining 1 tbsp. cornstarch.
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Heat 2 tbsp. oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, about 4 minutes. Transfer to a clean plate. Add the remaining 1 tbsp. oil and broccoli; cook, stirring occasionally, until slightly tender, about 2 minutes. Stir in scallions, ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the soy sauce mixture and add it, along with the beef, back to the pan; cook until the sauce thickens, about 1 minute. Serve over brown rice and garnish with crushed red pepper.