Ingredients

• 1 1/2 lbs flank steak
• 3 tablespoons vegetable oil
• 2 heads broccoli, crowns only
Marinade:
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon water
• 2 tablespoons vegetable oil
Sauce:
• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1/2 cup low-sodium soy sauce
• 1 tablespoon sherry
• 5 cloves garlic, minced

Instructions

1. In a large bowl, add the cornstarch, baking soda, sugar, soy sauce, water and oil, and whisk together. Slice the steak, against the grain, into thin strips (about 1/4" thick). Add the steak to the marinade mixture and toss until meat is well coated. Cover and refrigerate in bowl for 1-4 hours.
2. Wash and cut up broccoli into (a bit bigger than bite size) florets, and set aside in large bowl.
3. In a small bowl, add the flour and brown sugar and stir together. Then add the soy sauce and sherry. Whisk together until smooth. Stir in garlic, and set aside.
4. In a large sauté pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add the broccoli, cover and cook for about 3-5 minutes, stirring occasionally, until "almost done". Return broccoli to clean large bowl.
5. Using the now empty pan, over medium-high heat, add the remaining tablespoon of vegetable oil. When shimmering, add the beef and half of the sauce and cook for 3-4 minutes, stirring often, until the meat is cooked through. Add the broccoli and the remaining sauce and stir together. Cook for 1-2 minutes more until the sauce is nice and thick.
6. Serve immediately over white or brown rice. Enjoy!

Notes