Ingredients

  • 2/3 cup reduced-sodium soy sauce
  • 1/2 cup chicken stock
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch
  • 1 tsp sriracha
  • 1 tsp ground ginger
  • 1/4 tsp red pepper flakes
  • 1 tbsp sesame seed oil
  • 1 pound flank steak, thinly sliced against the grain
  • 1 tbsp olive oil
  • 2-3 heads of broccoli, cut into florets
  • 1 1/4 cup water

Directions

  1. Prepare Sauce: In a medium bowl, whisk together the soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame seed oil, cornstarch, sriracha, ginger, red pepper flakes, and 1/4 cup of the water. Set aside.

  2. Cook Steak:

    • Heat the olive oil in a large skillet or saucepan over medium heat.
    • Add the sliced flank steak to the pan. Cook, stirring occasionally, until the steak is browned, about 3-4 minutes.

  3. Add Broccoli and Sauce:

    • Stir in the broccoli florets and the prepared sauce mixture into the skillet with the steak.
    • Continue cooking, stirring frequently, until the broccoli is tender and the sauce has thickened, about 3-4 more minutes. If the sauce becomes too thick, you can add more of the remaining water to adjust the consistency.

  4. Serve: Serve the beef and broccoli hot, preferably over or with a side of rice.

Note:

  • If you prefer a less spicy dish, you can reduce or omit the sriracha and red pepper flakes according to your taste.
  • Ensure the steak is sliced thinly against the grain for the best texture.