- 1
- 15 mins
- 30 mins
Ingredients
- 1/2 cup vegetable or canola oil
- 1/3 cup reduced sodium soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoons dijon mustard
- 2 tablespoons worcestershire sauce
- 1/2 teaspoon black pepper
- 1 pound flank steak
- 1 pound marinated flank steak, cut into very thin strips
- 4 cups broccoli florets, cup into bite-sized pieces
- 1/2 of a small onion, diced
- 2 gloves garlic, minced
- 3 tablespoons cornstarch, divided
- 1/2 cup water
- 2 tablespoons vegetable oil, divided
- 1/3 cup reduced sodium soy sauce
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground ginger
- 1 tablespoon chopped fresh cilantro
- Salt and pepper to taste
Preparation
Step 1
Combine all marinate ingredients in a gallon sized ziplock bag. Use a fork to poke holes in the flank steak on both sides. Place the piece of meat in the bag with the marinate. Allow to sit for at least six hours in the refrigerator.
BEEF AND BROCCOLI DIRECTIONS Slice marinated flank steak into very thin strips. In a small bowl whisk together 2 tablespoons corn starch, and 1/2 cup water. Toss beef in this mixture and allow to sit for about 5 minutes. Heat 1 tablespoon oil in a large non-stick skillet or wok (high heat), and stir fry beef for about 2 minutes, or until it is cooked through. Remove the beef from the pan and set aside. Add another tablespoon of oil to the pan, if needed, and stir fry onion, and broccoli for a few minutes. Add in garlic and cook a minute or two longer. While the broccoli is cooking, combine sauce ingredients – 1/3 cup soy sauce, brown sugar, ginger, and 1 tablespoon corn starch. Mix well. Add beef back into the pan with the broccoli, onions, and garlic. Reduce heat, and stir in sauce. Simmer for a few minutes, until it has thickened. Stir in chopped fresh cilantro. Adjust seasonings to taste and serve immediately over steamed rice.
Recipe: http://centercutcook.com/broccoli-beef-stir-fry/