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Prep Time: 70 Minutes Cook Time: 8 Minutes |
Ready In: 78 Minutes Servings: 4 |
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Ingredients:
1/2 teaspoon(s) baking soda |
1 teaspoon(s) sugar |
1 tablespoon(s) cornstarch |
1 tablespoon(s) low-sodium soy sauce |
1 tablespoon(s) water |
2 tablespoon(s) vegetable oil |
1 1/2 pound(s) flank steak, sliced into thin strips |
1/2 cup(s) low-sodium soy sauce (do not used regular as final result will be too salty) |
2 tablespoon(s) brown sugar |
4 clove(s) garlic, minced |
2 tablespoon(s) flour |
1 tablespoon(s) sherry |
3 tablespoon(s) vegetable oil |
2 head(s) broccoli, crowns only |
Directions:
1. Whisk first 6 ingredients (through the first vegetable oil) together in large bowl. Stir flank steak strips into the marinade to coat. Cover and refrigerate for at least 1 hour then proceed with step 2.
2. When ready for dinner, in a small bowl, stir together the soy sauce, brown sugar, garlic, flour, and sherry until smooth. Set aside.
3. In large wok or saute pan, heat 2 Tb vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
4. Carefully add the remaining Tb of oil to the hot pan. Add the marinated meat and half the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.
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