I can’t believe I haven’t posted this one yet! I’ve been meaning to for a while. This is definitely one of our favorites when we’re craving beef. I love the meld of “Asian” flavors. I especially love the strong taste of ginger. The sauce is a sweet ginger sauce; goes great over some hot, white rice. I adapted the recipe below from the one I found on food.com, posted by Chris from Kansas. Thanks, Chris from Kansas! Let me just say this though: the recipe below is a guideline. I always make this by taste. Everyone has different taste preferences, so if you want it sweeter, add more sugar; more garlicky or gingery? Add more. Let your taste buds be the guide for this one. 🙂 That’s what makes this dish so much fun! Enjoy!
What you need:
5 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb top sirloin, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onions, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ginger paste (or diced and smashed fresh ginger)
1 1/2 teaspoon diced garlic (or more if desired; we usually put more, we love garlic)
1/2 tsp red pepper flakes
1 1/2 tsp sesame seed oil
hot, cooked rice
What to do:
- Trim excess fat from beef and thinly slice.
- In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
- Add beef and toss.
- In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
- Stir-fry broccoli and onion in remaining oil for 7-10 minutes (depending on how crunchy you want your broccoli).
- Return beef to pan.
- Combine soy sauce, brown sugar, ginger, garlic, red pepper flakes, sesame seed oil and remaining cornstarch and water until smooth; add to the pan.
- Cook and stir for 2 minutes.
- Thicken sauce with more cornstarch to your desired consistency.
- Serve over rice.