Ingredients
Method
- Slice the skirt steak against the grain into thin strips, about 1/4 inch thick. Place in a bowl and toss with 1 teaspoon of cornstarch and 1 tablespoon of soy sauce. Set aside.
- In a small bowl, whisk together the remaining soy sauce, rice wine, brown sugar, remaining cornstarch, water, and sesame oil. Set aside.
- Bring a large pot of salted water to boil. Add broccoli florets and blanch for 90 seconds until bright green. Drain and rinse with cold water to stop cooking.
- Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the beef in a single layer and let cook undisturbed for 1-2 minutes until browned on one side.
- Stir the beef and continue cooking for another 1-2 minutes until just cooked through. Remove beef to a plate.
- Add the remaining tablespoon of oil to the pan. Add garlic and ginger and stir fry for 30 seconds until fragrant.
- Add the blanched broccoli and stir fry for 1-2 minutes until heated through and lightly charred in spots.
- Return the beef to the pan and pour in the sauce mixture. Stir everything together and cook for 1-2 minutes until the sauce thickens and coats everything.
- Remove from heat and garnish with sliced scallions. Serve immediately over rice.
Notes
For best results, don't overcrowd the pan when cooking the beef. If doubling the recipe, cook in batches. Leftover stir fry keeps in the refrigerator for up to 3 days. You can substitute the broccoli with other vegetables like snap peas, bell peppers, or mushrooms.