Beef & Broccoli

This recipe tastes just like your favorite take out and comes together in 30 minutes!

• Sarah Gorman

Ingredients

• 1 lb flank steak or minute steak*, very thinly sliced into bite-sized strips

• 2 Tbsp olive oil

• 1 lb broccoli, chopped into florets*

• 2 tsp sesame seeds

• 1 tsp fresh ginger*, grated

• 3 cloves garlic*, grated

• 1/2 cup hot water

• 6 Tbsp soy sauce

• 3 Tbsp maple syrup* or honey*

• 1 1/2 Tbsp corn starch or arrowroot powder

• 1/4 tsp black pepper

• 2 Tbsp sesame oil

*These ingredients can be found at the Harrisonburg Farmers Market

Method

1. Start cooking your 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.

2. Combine all stir fry sauce ingredients in a bowl and set aside.

3. 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.

4. Increase heat to high and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through.

5. 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. Serve over rice and garnish with sesame seeds.