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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 3 tablespoons tamari or coconut aminos for soy-free
- 3 tablespoon apple cider vinegar
- 2 tablespoon brown sugar
- 1 tablespoon ginger minced
- 3 cloves garlic minced
- Ground pepper
- 1 1/4 pounds flank steak cut diagonally across the grain into 1/2-inch-by-3-inch strips
- 1 tablespoon cornstarch or arrowroot
- 1 head broccoli stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
- Coarse salt
Ingredients
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Instructions
- In a large, shallow bowl, mix soy sauce, apple cider vinegar, sugar, ginger, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.
- 2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour water and browned bits into marinade bowl; whisk in cornstarch.
- 3. In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.
- 4. Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.
Recipe Notes
From Everyday Food, March 2004.