Beef And Broccoli

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Beef and Broccoli

Cut flank steak into 2-inch wide strips with the grain then sliced into thin 1/4-inch thick pieces against the grain.
In a medium mixing bowl whisk together 1 Tbsp soy sauce with 1 tsp cornstarch. Toss steak strips with soy sauce mixture, let rest 15 minutes while you chop and prepare remaining ingredients.
In a mixing bowl whisk together 2 Tbsp soy sauce with 1 1/2 Tbsp cornstarch. Stir in chicken broth, honey, rice vinegar and sesame oil, set aside.
Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Dab steak pieces dry with paper towels*.
Scatter half of the steak across pan then let cook until browned on bottom, about 1 1/2 minutes, flip and cook opposite side until browned on bottom, about 1 to 1 1/2 minutes. Transfer to a plate leaving oil in pan (if needed add in a little more oil) and repeat with remaining half of steak.
Heat remaining 1 Tbsp oil in skillet over medium-high heat, add green onions, garlic and ginger, saute 30 seconds. Toss in broccoli and water, reduce heat slightly, cover and let steam until tender crisp, tossing occasionally, about 4 - 5 minutes.
Whisk soy sauce mixture once more then pour into skillet. Cook and toss until sauce has thickened, about 1 minute (careful not to cook too long or moisture in broccoli will break down into sauce and thin it).
Toss in steak, season with a little more soy sauce if needed. Serve warm over rice if desired garnished with sesame seeds or red pepper flakes.

*You can return to cutting board to dab dry or toss and dab and toss and dab in the bowl. This helps meat brown better if it has a dry exterior.
Tip: if flank steak is more than 1-inch thick, pound with the flat side of a meat mallet to flatten slightly.
Low-sodium soy sauce and unsalted chicken broth can be used to reduce sodium in recipe.
Brown sugar can be used in place of honey if that is what you have on hand, use 4 Tbsp since honey is sweeter per volume.