Beef And Broccoli Stir-fry

1. PREPARE THE BEEF

   1. Slice flank steak into ¼-inch thick pieces against the grain.

   2. In a bowl, whisk soy sauce, brown sugar, 1 tbsp oil, garlic and ginger. Reserve ¼ cup for sauce.

   3. Marinate beef in remaining mixture for 15 minutes at room temperature.

   
   Tip: Freezing beef for 30 minutes makes slicing easier.
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1. MAKE THE SAUCE

   1. Mix reserved marinade with cornstarch and water. Set aside.

   2. Blanch broccoli in boiling water for 2 minutes, then plunge into ice water. Drain well.

   
   Tip: Keep broccoli crisp-tender for better texture.
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1. COOK THE STIR-FRY

   1. Heat 1 tbsp oil in a wok over high heat. Add beef in a single layer. Cook 2 minutes per side without stirring. Remove.

   2. Add 1 tsp of oil to the same wok. Stir-fry broccoli for 2 minutes.

   3. Return the beef to the wok. Add sauce and sesame oil. Cook 1 minute until thickened.

   
   Tip: Avoid overcooking to prevent tough beef.
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1. SERVE AND STORE

   Divide among 4 containers with cooked rice.
   Fridge: 3 days.     Freezer: 2 months (without rice).
   Reheat: Microwave 2-3 minutes, stirring halfway.

   Tip: Sprinkle with sesame seeds before serving.
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