- 3/4 cup sodium reduced soy sauce
- 1 cup water
- 1/2 cup brown sugar
- 1 tbsp + 1 tsp hoisin sauce
- 2 1/2 tbsp cornstarch
- pepper, pinch
- 1 tsp sriracha hot sauce (optional)
- 1” piece fresh ginger, peeled and grated
- 4 cloves garlic, minced
- 1 1/2 lbs flank steak, sliced in thin strips
- 2 tbsp oil
- 3 green onions, sliced diagonally in 1/2′ pieces
- 4 cups broccoli florets
- 1 red pepper, thinly sliced
- 1 tbsp sesame seeds
- Combine soy sauce, water, brown sugar, hoisin sauce, cornstarch and pepper (and sriracha if you’re using it).
- I like to marinate my steak strips overnight in a zip top bag in the fridge but you can also put it together a couple hours before you plan to make it and it will still taste great.
- In a wok (you could also use a regular frying pan but a wok works so much better), heat up 1 tbsp oil.
- Add the garlic and ginger and stir around in the oil for about 1 minutes until fragrant.
- Add the veggies to the wok and coat with the oil, ginger and garlic. Stir around everything in the wok and cook until veggies are just tender.
- Turn down the heat and remove the veggies from the wok and set aside in a heat proof dish such as a pie plate. Leave some of the garlic and ginger in the wok.
- Pour in the marinated beef and sauce. Turn the heat up to Medium High and let it start to bubble up.
- The sauce should thicken up and and the beef should cook through in about 10 minutes or less. Stir the contents of the wok while they cook so nothing sticks to the bottom.
- Once the beef os cooked and the sauce thickens, sprinkle the sesame seeds.
- Turn down the heat of the wok and return the veggies to the wok and combine.
- Once combined, serve right away over rice or noodles.
- Serving Size: 6 servings