A classic beef and broccoli stir-fry featuring tender flank steak marinated and stir-fried with blanched broccoli in a savory sauce, served with white rice.
1. In a medium bowl, combine the flank steak with the rest of the ingredients for the marinade. Mix and marinate in the fridge for at least 30 minutes while you prep the rest of the ingredients.
2. Mix together all ingredients for the sauce and set aside.
3. Bring a pot (or wok) of generously salted water to a boil. Place the broccoli in the boiling water for 1 minute (to blanch it) then drain and set aside.
4. In a large wok or pan preheated over medium high heat, add 1 Tbsp avocado oil and the steak. Spread the steak into one layer and sear on the first side for ~2 mins until golden brown, then stir fry for 1-2 more mins until just cooked through. Remove from the pan and adjust the heat down to medium if your pan is super hot.
5. Add 1 more Tbsp of oil along with the ginger. Stir fry until fragrant (1 min) and then add the broccoli and garlic. Stir fry for 2-3 more mins, or until the broccoli is almost to your desired tenderness (I like mine al dente).
6. Re-mix the sauce with a spoon (because the cornstarch will settle) and add it to the wok. Stir fry until the sauce thickens (1 min) and then add the beef back in along with the scallions. Stir fry to combine all the ingredients (1 min) then turn off the heat and stir in 1 Tbsp rice vinegar. Serve with white rice and enjoy!
