Beef and Broccoli Stir-Fry

Steps

1. Cover the flank steak and put it in the freezer for 30 minutes to make slicing easier.
2. To make the stir-fry sauce, grate three garlic cloves to get about two teaspoons of minced garlic. Peel fresh ginger and grate until you have one teaspoon of loosely packed ginger.
3. Add the grated garlic and ginger to a small mixing bowl.
4. Add 1/2 cup of hot water to help dissolve the sugar.
5. Next, add six tablespoons of low-sodium soy sauce, three tablespoons of packed light-brown sugar, 1 1/2 tablespoons of cornstarch, two tablespoons of sesame oil, and a quarter teaspoon of black pepper.
6. Whisk all ingredients together until the sugar is dissolved and set aside.
7. Cut the broccoli crowns into bite-size pieces to get six cups of broccoli.
8. Once the beef has been in the freezer for 30 minutes, use a sharp knife to thinly slice it against the grain.
9. Place a large skillet over medium heat and add one tablespoon of oil. Add all of your broccoli pieces and sauté partially covered for about four to five minutes.
10. If you want more tender broccoli, add one to two tablespoons of water to help steam-cook it.
11. Once the broccoli is bright green and crisp-tender or reaches your desired doneness, transfer it to a bowl.
12. Place that same pan over medium-high heat and add a tablespoon of oil. Then add all of the sliced beef in a single layer.
13. Sauté about two minutes per side or just until the beef is cooked through.
14. Reduce the heat to low and give the sauce a quick stir for pouring it over the beef.
15. Let the sauce and beef simmer on low heat for about three to four minutes, stirring occasionally. The sauce should thicken nicely.
16. Finally, return the broccoli back to the pan and stir everything to combine.
17. If you want to thin out the sauce a little bit, add one to two tablespoons of water at the end.