pound 1 Flank steak, flat iron, or London broil, cut into ¼-inch thick bite-sized pieces
4 Tablespoons Rice wine, dry sherry, or dry white wine (divided)
5 Tablespoons Reduced sodium soy sauce (divided)
3 Tablespoons Oil (divided)
4 Cups Broccoli florets (about ½ pound)
¾ Cup Beef broth or water (divded)
1 Tablespoon Fresh ginger, finely minced
2 cloves Garlic, minced
2-3 Tablespoons Cornstarch
1 teaspoon Sesame oil or toasted sesame oil
1-2 Tablespoons Brown Sugar (to taste)
1 Tablespoon Toasted sesame seed (optional garnish)
In a large bowl, add the sliced steak, 1 tablespoon of the rice wine, and 1 tablespoon of the soy sauce. Stir to combine, and let the steak marinate for at least 10 minutes (or up to overnight).
In a large skillet or wok over medium high heat, add 1 tablespoon of oil. Add the broccoli florets and toss to coat. Cook, stirring often, for about 1 minute. Add ¼ cup of beef broth or water, cover the pan with a lid (or with foil if your pan does not have a lid), and lower the heat to medium. Steam the broccoli until tender but crisp, about 2 minutes. Transfer the broccoli to a paper towel-lined plate and set it aside.
Wipe any excess water from the skillet or wok. Return the pan to medium high heat, and add another tablespoon of oil. Once the oil is hot, cook the steak in batches, until it's seared and has reached the desired doneness. Remove the cooked steak and set it aside.
In a medium bowl, whisk the cornstarch and the remaining 4 tablespoons of soy sauce until dissolved. Add the remaining 3 tablespoons of rice wine, ½ cup beef broth/water, the brown sugar, and the sesame oil, and stir to combine.
Lower the heat to medium and add the remaining tablespoon of oil. Add the ginger and garlic and cook until fragrant (about 1 minute). Give the soy sauce mixture a quick stir to ensure that everything is combined, and add it to the pan. Add the cooked beef and broccoli to the pan and cook, stirring often, for 2-3 minutes, or until the sauce has thickened and everything is heated through.
Serve with rice.
For easy thin slicing, stick the beef in the freezer about an hour before you start cooking.
Get everything chopped up and the sauce whisked together before you get started, because this dish will get sizzling fast.