For the meat:
1 lb. flank steak
1/4 C cornstarch
2 Tbsp oil
For the sauce:
2 tsp oil
1/2 tsp fresh ginger, grated finely or minced
1 Tbsp or about 2 cloves of garlic, minced or pressed
1/2 C soy sauce
1/2 C water
1/2 C brown sugar
2 Tbsp rice wine vinegar
1/2-1 tsp crushed red pepper flakes- depending on how hot you like it. You can leave it out all together to be more like broccoli beef as well.
2 green onions, sliced
2 tsp. cornstarch mixed with a little water
1-2 heads of broccoli, cut to florets - you could also just slice up an onion and stirfry it if you don't want broccoli with this.
- Slice the steak against the grain thinly (1/4 in. or thinner). Tilt the knife blade at a 45 degree angle if you want a wider cut. Toss the steak slices with cornstarch and let the beef sit for 10 min. This is very important. Do not skip.
- To make the sauce: In a small sauce pan, heat 2 tsp oil, add garkic and ginger and stirfy 10 seconds, add soy sauce and the rest of the sauce ingredients except cornstarch. Bring it to a boil and then turn down very low while you do the rest of your prep. You will add the cornstarch slurry later.
- Bring a pot of water to a boil. Drop the broccoli in and blanch. Meaning, right after you get it submerged in the water, dump it all out in a colander.
- Heat 1-2 Tbsp. oil in a wok and heat over medium high. Stirfry the broccoli for 1 min. and remove.
- Turn the sauce back up to a boil and add the cornstarch slurry. Stir till it thickens, take off the heat.
- Put a 1-2 more Tbsp oil in the wok and heat again. Cook the beef. It will cook quickly. Don't over cook it.
- Add back the broccoli and stir in the sauce. Serve over rice.