Ingrédients

• 1 pound flank steak
• 2 tablespoons olive oil, divided
• 3–4 cups broccoli florets (see note)

• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 1/2 teaspoon apple cider vinegar or rice vinegar
• 1/2 teaspoon toasted sesame oil (see note)
• 1/4 cup (packed) brown sugar
• 3 tablespoons cornstarch
• 1 teaspoon grated fresh ginger
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes, or more to taste

Instructions

1. Get everything ready first. The cooking moves quickly, so prepare all ingredients in advance. Trim excess fat from the flank steak and slice it thinly against the grain into bite-size strips. In a bowl, whisk together all sauce ingredients until fully combined.
2. Cook the broccoli. Heat 1 tablespoon of olive oil in a large skillet over high heat. Allow the oil to become hot and shimmering. Add the broccoli and cook for 4–5 minutes, stirring frequently, until tender-crisp. Transfer to a plate and set aside.
3. Sear the beef. Add the remaining tablespoon of olive oil to the skillet. Spread the beef out in a single layer in the pan. Let it cook undisturbed for about 1 minute, then flip or stir with tongs and cook for another minute or so. The beef cooks very quickly and can become tough if overdone, so it’s best to leave it slightly rare at this stage.
4. Combine and finish. Return the broccoli to the skillet and pour in the sauce. Stir and toss everything together until the sauce thickens and coats the beef and broccoli, about 1–3 minutes. Remove from heat and serve immediately.

Notes

• Cut broccoli into small, evenly sized florets to ensure quick, uniform cooking. One pound of broccoli typically yields 3–4 cups once cut.
• If the sauce thickens too much, add a small splash of water to loosen it.
• Toasted sesame oil is usually found in the Asian foods section of the grocery store and may be labeled “pure” sesame oil. It is darker than regular sesame oil and has a strong, distinctive flavor.
• Freezing fresh ginger makes it much easier to grate. Store it in a sealed bag and grate directly from frozen using a fine grater.
• This dish pairs well with rice, though it’s optional. For four servings, 1 cup of uncooked rice is typically sufficient. Begin cooking the rice before starting the beef so both are ready at the same time.