Prep 15 min

Cook 15 min

Serves 4

INGREDIENTS

1 lb flank steak, trimmed

1/4 cup soy sauce

2 tbsp granulated sugar

1 tbsp cornstarch

1 tbsp honey

1 tbsp toasted sesame oil

1 tbsp water

1 lb fresh or frozen broccoli florets

3 tsp vegetable oil, divided

1 tbsp fresh peeled and minced ginger

2 cloves garlic, finely chopped

2 scallions, thinly sliced

1 tsp toasted sesame seeds (optional)

2 cups steamed white or brown rice, for serving

DIRECTIONS

1 Slice the beef. Thinly slice the flank steak against the grain so it stays tender.

2 Mix the sauce. Whisk together soy sauce, sugar, cornstarch, honey, sesame oil, and water until smooth.

3 Marinate briefly. Toss the sliced beef in the sauce and let it sit while you prep the broccoli.

4 Cook the broccoli. Heat 1 tsp oil in a large skillet or wok. Add broccoli and cook 3–4 minutes until bright green and crisp‑tender. Transfer to a bowl.

5 Sauté aromatics. Add 1 tsp oil, then ginger and garlic. Stir 30 seconds until fragrant.

6 Cook the beef. Add remaining oil and the marinated beef. Stir‑fry 3–4 minutes until browned and glossy.

7. Combine. Return broccoli to the pan, toss with beef, and cook 1–2 minutes until everything is coated and hot.

8 Finish & serve. Top with scallions and sesame seeds. Serve over steamed rice.