Beef and Broccoli Recipe

Prep: Start cooking white rice first so it's ready when the stir fry is done. Cover and freeze steak 30 minutes for easier slicing, then thinly slice against the grain.

Make the Sauce: In a bowl, whisk the cornstarch with the soy sauce, brown sugar, sesame oil, ginger, and garlic until smooth, then whisk in the broth. Use warm broth, not boiling, so the cornstarch doesn't clump. Whisk the sauce again right before adding it to the pan.

Cook Broccoli: Place a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 2 Tbsp water before covering with the lid and it will steam cook the broccoli.

Cook Beef: Increase heat to high heat and add 1 Tbsp oil. Season the beef with 1/4 tsp salt and 1/4 tsp pepper, then add it to the skillet in a single layer and sauté 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.

Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired, and season to taste with salt and pepper. Serve over white rice.