This classic Chinese-American dish is a restaurant favorite of ours, but now that we’re social distancing, we’ve figured out how to make it at home. This recipe is ready in less than an hour, which is quicker than it would take to get carry-out. It’s meant for four people and it’s best served with rice.
Ingredients:
- 2/3 cup low-sodium soy sauce, divided
- Juice of 1/2 lime
- 3 tbsp. packed brown sugar, divided
- 2 tbsp. cornstarch, divided
- Kosher salt
- Freshly ground black pepper
- 1 lb. sirloin steak, sliced thinly against the grain
- 2 tbsp. vegetable oil
- 3 cloves garlic, minced
- 1/3 cup Low-sodium beef (or chicken) broth
- 2 tsp. Sriracha (optional)
- 1 head broccoli, cut into florets
- Sesame seeds, for garnish
- Thinly sliced green onions, for garnish
Instructions:
- Whisk 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch in a medium bowl.
- Add steak and season with salt and pepper. Toss until the steak is coated, and marinate it for 20 minutes.
- In a large skillet over medium-high heat, heat oil and add steak in a single layer, working in batches, and cook it until it’s seared, about 2 minutes per side. Remove the steak and set it aside.
- Add garlic and cook until fragrant, about 1 minute. Stir in remaining tablespoon of cornstarch until the garlic is coated, then stir in the broth, the remaining 2 tablespoons brown sugar, remaining 1/3 cup soy sauce, and Sriracha.
- Bring the mixture to a simmer and add broccoli, cooking until it’s tender, about 5 minutes. Season with salt and pepper then put the steak back into the skillet.
- Before serving, garnish with sesame seeds and green onions.
