Ingredients:

  • 1 lb flank steak, sliced thin against the grain
  • 1 tbsp soy sauce (low sodium)
  • 1 tsp baking soda
  • 2 tbsp cornstarch, divided
  • 1 tbsp vegetable oil
  • 0.5 cup beef broth
  • 0.25 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, julienned
  • 2 tbsp peanut oil
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Prep the beef. Combine the sliced flank steak with 1 tbsp soy sauce, 1 tsp baking soda, 1 tbsp cornstarch, and 1 tbsp vegetable oil. Note: This creates the velvet coating.
  2. Whisk the sauce. In a small bowl, mix 0.5 cup beef broth, 0.25 cup soy sauce, 2 tbsp brown sugar, 1 tbsp toasted sesame oil, and the remaining 1 tbsp cornstarch.
  3. Prepare the aromatics. Grate the ginger and mince the garlic. Cook until fragrant later, but have them ready now because things move fast.
  4. Heat the pan. Add 1 tbsp peanut oil to your skillet over high heat until you see a faint wisp of smoke.
  5. Sear the beef. Add the beef in a single layer. Let it sit for 60 seconds without moving it to get a deep brown crust.
  6. Finish the meat. Toss the beef for another 60 seconds until the pink edges just disappear, then remove it from the pan.
  7. Flash fry vegetables. Add the remaining 1 tbsp peanut oil, then toss in the broccoli, carrots, and peppers. Add a splash of water if they look too dry.
  8. Soften the greens. Sauté for 2-3 minutes until the broccoli is bright green and crisp tender.
  9. Combine and thicken. Return the beef to the pan. Give the sauce a quick stir and pour it over everything.
  10. The final glaze. Cook for 1 minute until the sauce bubbles and turns translucent and glossy. Remove from heat immediately and top with green onions and sesame seeds.