Beef and Broccoli

Ingredients

Here are the following ingredients:

Marinated Beef

• ¾ cup (175 mL) soy sauce
• ¼ cup (60 mL) dark soy sauce
• ¼ cup (60 mL) rice wine vinegar
• 3 tbsp (45 mL) baking soda
• 3 tbsp (45 mL) brown sugar
• 4 lb (2 kg) Flank Steak, cut across the grain into ⅛-inch (3 mm) thick slices

Stir-Fry Sauce

• 2 cups (500 mL) beef stock (no salt added)
• 1½ cups (375 mL) soy sauce
• ½ cup (125 mL) packed brown sugar
• ½ cup (125 mL) rice vinegar
• ½ cup (125 mL) sesame oil
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) minced ginger
• ¼ cup (60 mL) cornstarch

Preparation

1. Marinated Beef: Whisk soy sauce with dark soy sauce, vinegar, baking soda and brown sugar. Pour over beef to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Stir-Fry Sauce: Add beef stock, soy sauce, brown sugar, vinegar, sesame oil, garlic and ginger to saucepan; bring to a boil. Whisk ½ cup (125 mL) water with cornstarch until smooth. Whisk slurry into boiling sauce; return to a boil. Boil for 1 minute or until thickened and glossy; remove from heat.
3. Cool, cover and refrigerate or hold for service.

Service

1. Remove 4 oz (125 g) beef from marinade; shaking off excess. Toss with 2 tbsp (30 mL) cornstarch.
2. Heat 1 tbsp (15 mL) oil in wok or skillet until almost smoking. Stir-fry beef until crisp and evenly browned.
3. Add 1 cup (250 mL) broccoli and ⅓ cup (75 mL) Stir-Fry Sauce. Toss until well-coated and heated through.
4. Plate over cooked starch. Garnish with 1 tsp (5 mL) sesame seeds.

Beef Cuts