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Beef And Broccoli Stir-Fry

It’s your favorite take-out dish, but made exactly to your liking. And just like the classic Chinese-American dish, this recipe works great as leftovers when reheated in a microwave or over the stove. If you want to freshen it up, just chop up and throw in whatever vegetables you have in the fridge, like onions, bell peppers, or even water chestnuts.

by Joey Firoben

15 minutes

15 minutes

Ingredients

for 4 servings

  • 1 lb
    top sirloin steak, thinly sliced (455 g)
  • ¼ cup
    low sodium soy sauce (60 mL)
  • 2 teaspoons
    cornstarch
  • 1 tablespoon
    dark brown sugar
  • 2 tablespoons
    fresh ginger, minced
  • 1 tablespoon
    oil
  • 1 head broccoli, cut into 1-inch (2 ½ cm) florets
  • ½ cup
    water (120 mL)
  • 3 cloves garlic, minced
  • ¼ teaspoon
    red pepper flakes, optional
  • 1 teaspoon
    toasted sesame oil

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Preparation

  1. In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade.
  2. Set aside to marinate for 20 minutes.
  3. Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown.
  4. Transfer the meat to a clean bowl and set aside.
  5. Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute.
  6. Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened.
  7. Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds.
  8. Add the steak back into the pan and stir to combine.
  9. Remove from heat and serve on a bed of brown rice.
  10. Enjoy!
 

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