Weekend Cooking: Ginger & Scallion Beef with Broccoli

When I pinned this recipe, I wasn't too sure Tai was going to like it. He normally dislikes stir-fries. Too many veggies. But this one only had two so I thought it was worth a shot. Luckily, he loved it. It was yummy. Tai declared it a keeper.

I made some small changes to her recipe so here's how I made it.

Ginger & Scallion Beef With Broccoli
(adapted from Fuss Free Cooking)

1 lb flank steak
1/2 lb broccoli florets
2 tbs grated ginger
2 green or spring onions, cut into 1/2 pieces
2 tbs oil

4 tbs soy sauce
1 tsp honey
1 tsp sesame oil
1/2 tsp rice wine vinegar

3 tbs oyster sauce
2 tsp soy sauce
2 tsp honey
2 tsp sesame oil
3 tsp chicken broth
1/2 tbs cornstarch

Thinly slice steak. Combine 4 tbs soy sauce, 1 tsp honey, 1 tsp sesame oil, and 1/2 tsp rice wine vinegar in a bowl. Place meat in marinade and let it for a few minutes.
Heat 2 tbs oil in a pan. Added grated ginger to oil. Let ginger cook for a minute. Add beef to pan with marinade. Cook meat til brown on both sides. Add onions to the pan.
Combine 3 tbs oyster sauce, 2 tsp soy sauce, 2 tsp honey, 2 tsp sesame oil in a small bowl. Once meat is cooked, add oyster sauce mix to pan. Combine broth and cornstarch and add to pan. Boil sauce to thicken. Add broccoli to pan and stir til coated. Cook til broccoli is soft. Serve with rice, couscous, or quinoa.

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