Ingredients
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Soy Sauce: The savory, umami-rich base of the sauce.
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Sesame Oil: Just a touch adds deep, nutty flavor—toast it if you can.
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Honey: Balances the saltiness of the soy sauce with subtle sweetness.
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Garlic & Ginger: Fresh is best here for maximum flavor.
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Cornstarch & Water: Helps thicken the sauce so it coats everything beautifully.
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Beef: Sirloin is my favorite, but tri-tip, flank, or skirt steak all work well.
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Broccoli: Fresh or frozen florets both work—use what you have.
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Vegetable Oil: Ideal for high-heat cooking and getting a good sear.
Instructions
Step 1: In a small bowl, whisk together the soy sauce, sesame oil, honey, garlic, and ginger.
Step 2: Place the beef in a zip-top bag or glass bowl and pour in half of the sauce mixture. Toss to coat and marinate for 20 minutes at room temperature or overnight in the refrigerator.
Step 3: Whisk the cornstarch and water together, then add it to the remaining sauce mixture. Set aside.
Step 4: Heat a wok or large sauté pan over high heat. Add 2 teaspoons of oil and cook the beef for about 4 minutes, stirring occasionally. Remove beef to a clean bowl.
Step 5: Add the remaining 1 teaspoon of oil to the pan and cook the broccoli for 2 minutes, just until crisp-tender.
Step 6: Return the beef to the pan. Make a well in the center and pour in the sauce. Cook for about 2 minutes, stirring, until the sauce thickens and everything is heated through.
Step 7: Serve immediately over brown rice.
Notes
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Cut Against the Grain: This keeps the beef tender and easy to chew.
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Don’t Overcook the Broccoli: Crisp-tender broccoli gives the best texture.
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Use a Hot Pan: A properly heated pan ensures a great sear instead of steaming.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a sauté pan or microwave.
