Broccoli is probably Sweet Harold's favorite vegetable. He requested Beef and Broccoli this week and I thought it would be a good meal for a Monday! I mixed up a very easy marinade and 20 minutes later, we're ready to cook.
The sauce includes Honey Ginger Balsamic Vinegar which provides a little sweetness from the honey, plus an extra layer of ginger flavor.
For the marinade:1 T. cornstarch
2 T. water
1 T. Garlic Olive Oil
1 T. grated fresh ginger
1 t. minced garlic
2 T. Honey Ginger Balsamic Vinegar
1/2 t. dried red pepper flakes
1 lb. boneless round and flank steak, cut into thin 3 inch strips
In a large bowl, combine the cornstarch, water, garlic olive oil, ginger, minced garlic, and Honey Ginger Balsamic Vinegar. Add the beef and mix until the beef is completely coated. Set aside for at least 15 minutes.
For the stir fry:
1 T. sesame oil
1 small yellow onion, thinly sliced
1 T. minced garlic
4 cups broccoli florets
For the sauce:
1/3 cup reduced sodium soy sauce
1/3 cup water
1 T. Honey Ginger Balsamic Vinegar
1 t. grated fresh ginger
2 t. cornstarch
Heat 1 T. sesame oil in a large skillet or wok on medium high heat. Add beef and stir fry for 3 - 5 minutes or until it's not longer pink. Remove from pan and set aside.
In the same pan, stir fry the onions, garlic, and broccoli in the remaining oil for 3 - 5 minutes. Return beef to pan.
In a small bowl, whisk together all the ingredients for the sauce and pour it into the pan. Stir fry for 2 - 3 minutes or until everything is fully combined and sauce has thickened.
Serve over hot rice or noodles. Garnish with chopped green onions and/or sesame seeds.