Step by step

Method

5 steps

1. 1

   In a bowl, whisk 2 tablespoons cornstarch with 2 tablespoons water and ½ teaspoon garlic powder until smooth. Add 1 lb boneless beef (round or flank) thinly sliced against the grain and toss until every piece is lightly coated — this velvet coat keeps the beef tender.

2. 2

   Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering. Stir-fry the beef until just cooked to your liking (still a hint of pink is fine for flank), 2–3 minutes; transfer to a plate and keep warm. Don't crowd — work in batches if needed.

3. 3

   Add the remaining 1 tablespoon oil. Stir-fry 1 small sliced onion 4–5 minutes until softened and translucent. Add 4 cups broccoli florets and cook about 3 minutes until bright green and crisp-tender — khaki broccoli means you went too far. Return the beef to the pan.

4. 4

   In a small bowl, whisk ⅓ cup reduced-sodium soy sauce, ⅓ cup packed brown sugar, 2 teaspoons ground ginger (or 1 tablespoon finely grated fresh), the remaining 1 tablespoon cornstarch, and ½ cup water until smooth. Pour into the pan.

5. 5

   Cook, stirring, about 2 minutes until the sauce thickens and coats the beef and broccoli with a glossy sheet. Serve over rice; sprinkle with toasted sesame seeds if you like. You want tender beef and crisp-tender broccoli in a sweet-savory glaze — not chewy gray beef or soggy broccoli in thin soy water.