Beef and Broccoli Stir Fry

This recipe was so good. It was a pretty salty, and I used the low sodium soy sauce. I would plan on using less soy sauce the next time I make this. 

Recipe found here.

Ingredients:

For the marinade:

• 1/2 tsp. baking soda
• 1 tsp. sugaar
• 1 tbsp. cornstarch
• 1 tbsp. low-sodium soy sauce
• 1 tbsp. water
• 2 tbsp. vegetable oil
• 1 1/2 lbs. flank steak, sliced into thin strips (or the pre-sliced “stir fry beef” from the grocery store)

For the rest of it (see note below regarding sauce):

• 3/4 c. low-sodium soy — MUST be low-sodium or it will be way too salty
• 3 tbs. brown sugar
• 5 garlic cloves, minced
• 3 tbsp. flour
• 4 1/2 tbsp. vegetable oil
• 2 heads broccoli, crowns only

Instructions:

To marinate the meat, whisk together all marinade ingredients, then toss the steak in with it to coat. Cover and refrigerate at least one hour, or overnight.

In a small bowl, stir together soy sauce, brown sugar, garlic, and flour until smooth. Set aside.

In a large wok or saute pan, heat 2 tbsp. veggie oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

Reduce heat to medium high. Carefully add remaining tbsp. of oil, then add marinated meat and half of the sauce mixture. Saute for 3-4 minutes, stirring often, until meat is cooked through. Stir in broccoli and remaining sauce. Saute 1 minute more, then serve hot over rice.

*I didn’t think the original recipe made enough sauce to cover the entire pan of meat and broccoli, so I added another half-batch of the sauce. Those changes are reflected above. If you’re not as saucy as I am (hehehe), then feel free to start with the original amount called for (for example, you would only use 1/2 cup soy sauce instead of 3/4 cup) and stir in more as needed.