Takeout-Style Beef and Broccoli

• 1 pound Flank Steak, Trimmed Of Excess Fat And Sliced Thinly Against The Grain
• 2 Tablespoons Cornstarch
• 13 cups Soy Sauce, Divided
• 3 Tablespoons Vegetable Oil
• 1 whole Large Onion, Cut In Half And Sliced To About 1/4th Inch Thick Slices
• 5 cloves Garlic, Minced
• 1 piece (1 In. Size) Fresh Ginger, Minced
• 1/2 pounds Broccoli Florets, Rinsed And Cut Into Bite-sized Florets
• 2 pinches Red Chili Flakes
• 1 cup Beef Stock
• 1 Tablespoon Brown Sugar (optional)
• Steamed Rice, For Serving

1. In a medium bowl, mix sliced flank steak with 1 tablespoon of cornstarch and 2 tablespoons of soy sauce.
2. Heat a large non-stick pan over high heat and add 2 tablespoons of oil.
3. Swirl it around to coat pan.
4. Once oil is very hot (this only takes a few seconds), add the beef in one layer.
5. Sear for 1 minute and then flip the slices to cook for another minute on the other side.
6. Set beef and juices aside on a plate.
7. With the same pan on high heat, add 1 tablespoon of oil.
8. Add onion, garlic, and ginger.
9. Mix to saute for about 3 minutes.
10. Add the broccoli and red chili flakes.
11. Mix to saute for another 3 minutes.
12. In a small mixing bowl whisk together beef stock, 1 tablespoon cornstarch, 1/4 cup of soy sauce, and the optional brown sugar.
13. Pour over the broccoli mixture.
14. Mix to combine and cook on for about 3 minutes.
15. Add the beef and juices back into the pan and mix all the ingredients to incorporate.
16. Immediately remove pan from heat and serve over rice.
17. Dont forget to spoon the juices over the top.
18. Yum!

flank, cornstarch, soy sauce, vegetable oil, onion, garlic, fresh ginger, broccoli, red chili flakes, beef, brown sugar, steamed rice

Taken from tastykitchen.com/recipes/main-courses/takeout-style-beef-and-broccoli/ (may not work)