Chinese Beef with Broccoli

By khojnicki

Ingredients

• 2 tbsp cornstarch
• 4 tbsp soy sauce
• 2 tsp sugar
• 5 tbsp peanut oil
• 1 lb flank steak, thinly sliced against the grain
• 1 1/4 c low sodium chicken broth
• 4 thin slices peeled ginger
• 1 head broccoli, cut into florets
• 1 large onion, halved and sliced 1/2" thick
• 3 plum tomatoes, quartered lengthwise
• 2 cloves garlic, minced
• Cooked white rice, for serving

Details

Servings 4
Preparation time 35mins
Cooking time 70mins

Preparation

Step 1

Whisk 1 tbsp cornstarch, 3 tbsp soy sauce, 1 tsp sugar and 1 tbsp peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.

Whisk the remaining 1 tbsp soy sauce and cornstarch with chicken broth in a small bowl. Set aside.

Heat 1 tbsp peanut oil in a large skillet over high heat. Add the ginger, broccoli, and remaining 1 tsp sugar and stir fry 3-4 mins; transfer to a plate. Heat 1 more tbsp peanut oil in the skillet, add the onion and stir fry 2-3 more mins. Add the tomatoes and cook, turning gently, 2 mins. Transfer the onion and tomatoes to the plate with the broccoli.

Reduce the heat to medium high; add the remaining 2 tbsp peanut oil to the skillet. Add the garlic and steak and stir fry 1 min. Whisk the sauce mixture, then add to the skillet and simmer 1 min. Return the vegetables to the skillet; cook until the meat is cooked through, 3-4 mins. Serve with rice, if desired.