Extra:
6 medium garlic cloves, minced
1 tbsp minced ginger
pinch-1/4 tsp red pepper flakes (optional)
peanut oil or vegetable oil
3 1/2 – 4 cups broccoli florets cut into bite-size pieces
1/4 c water
3 green onions, sliced (optional)
Directions:
Step 1: In a ziplock bag, add all the ingredients for the marinade. Shake until well mixed.
Step 2: Add the steak cuts and massage until well coated.
Step 3: Let the bag sit for 30 minutes at room temperature or 2 to 8 hours inside the fridge to marinate.
Step 4: In a small mixing bowl, add all the ingredients for the sauce. Whisk until well combined.
Step 5: In a separate mixing bowl, add ginger, garlic, 1 teaspoon peanut oil, and red pepper flakes. Stir until well mixed.
Step 6: Remove the beef from the bag and drain any excess marinade.
Step 7: Place a large nonstick skillet on the stove and turn the heat to high.
Step 8: Add 1 1/2 teaspoons of peanut oil and allow it to become hot.
Step 9: Add the marinated beef and cook for 1 minute or until brown. (Make sure not to stir.)
Step 10: Stir and cook for 1 to 2 more minutes or until brown.
Step 11: Remove the beef from the pan and place them on a clean plate, then cover it to keep them warm.
Step 12: In the same skillet, add 1 tablespoon of oil and allow it to become hot.
Step 13: Sauté the broccoli for about 30 seconds, then add in water.
Step 14: Cover the skillet and reduce the heat to medium. Steam the broccoli for 2 minutes or until done.
Step 15: Set aside the broccoli to the other side of the skillet, then add the ginger, garlic, oil, and red pepper. Mash them for 15 to 20 seconds or until aromatic. Stir everything until well mixed.
Step 16: Put the beef back to the skillet and toss until well mixed.
Step 17: Add the sauce and stir until well mixed.
Step 18: Stir and cook for 1 to 2 minutes or until the sauce becomes thick.
Step 19: Spoon the beef and broccoli onto a serving plate.
Step 20: Garnish with green onions.
Step 21: Serve and enjoy!
