Ingredients
First, marinate the meat:
1/4 tsp baking soda
1/2 tsp sugar
1/2 tbsp cornstarch
1/2 tbsp low-sodium soy sauce OR worcestershire sauce
1/2 tbsp water
1 tbsp vegetable oil OR EVOO
1/2–1 lb flank steak, sliced into thin strips
Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and
vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover
and refrigerate at least 1 hour (or overnight), then proceed below.
1/2 c low-sodium soy sauce OR worcestershire sauce + a little salt
1 tbsp brown sugar
2 cloves garlic, minced
1 tbsp flour
1/2 tbsp sherry OR stock
2 tbsp vegetable oil OR EVOO
1 heads broccoli, crowns only OR bag of
rice
In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry
until smooth. Set aside.
In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high
heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer
broccoli to a plate.
Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to
the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-
4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in
the broccoli and remaining sauce. Saute 1 minute more. Serve over rice.
