Beef and broccoli, a classic Chinese takeout dish made healthier at home! As I've mentioned before, the key to easy stir fry is making the sauce and prepping all the ingredients ahead of time! This way everything comes together seamlessly at the time of cooking

Instructions

Combine the flank steak with the cornstarch, salt and white wine; mix together and marinate for at least 30 minutes in the fridge (this will give the flank steak a velvety texture).
Mix together all ingredients for the sauce and set aside.
Blanch broccoli in boiling water for 1 minute then drain and set aside.
Heat 1 Tbsp vegetable oil over high heat in a large wok or pan and then add the ginger and garlic; stir fry until fragrant (2 min) and then add the flank steak; when the flank steak is just about done add the broccoli and stir fry for another 3-4 minutes.
Re-mix the sauce with a spoon (because the cornstarch will settle) and add it to the wok; stir fry until thickened and then mix in the scallions and turn off the heat - option to serve with white rice!

Notes:

Vegetarian Modification: Sub in pan fried tofu for flank steak - cut tofu in thin strips and pan fry over medium high heat with salt and pepper until golden brown; remove from the pan and add into the stir fry at the end (before the sauce).

Beef and Broccoli