How to make it

  • About 20 minutes, but no longer than 1 hour before, slice the beef and add about 2 tbsp soy sauce. Let marinate in the refrigerator. Additionally, whisk together all sauce ingredients in a bowl, cover and refrigerate until after beef and broccoli cook.
  • In a large skillet (you may have to divide the beef and do it in two separate batches) add peanut or veggie oil and brown beef. Do not cook all the way through, just until the outside of all pieces are browned. Remove from pan, and repeat if needed. This will take roughly 3 - 5minutes, depending on the thickness of your beef.
  • Remove all oil from pan, wipe clean, and add a new layer of vegetable oil. Add ginger and garlic and sautee quickly for about a minute or two, until fragrant. Add broccoli to the pan and sautee until the garlic and ginger have mixed throughout the broccoli. Sprinkle in red pepper flakes (if using) and add water. Cover and let broccoli steam for about 5 - 7 minutes. Replace beef, add the sauce and mix to ensure all ingredients are covered by the sauce. Let the sauce heat throughout and top with scallions. Let the entire mixture steam/sautee for another 6 - 8 minutes, until all broccoli is tender and the sauce has thickened.
  • I can pretty much promise that you will never order in Chinese again!

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