Beef and Broccoli

Marinate the meat.  Add your sliced flank steak to a mixing bowl or other container. To it, add the mirin, cornstarch, and a pinch of both kosher salt and black pepper. Toss the steak, making sure the cornstarch and seasonings are evenly distributed throughout. Cover the bowl with plastic wrap or a lid and allow it to marinate at room temperature. 

Prep the broccoli (optional). For a more tender floret, steam your broccoli: you can either do this in the microwave but I like to do it in the same skillet I’ll cook the beef in: add the broccoli to the skillet along with a tablespoon of water. Cover with a lid, turn the heat to medium, and allow to cook until the water has evaporated and the broccoli is bright green. 

Sear the steak. Place a large skillet over medium-high heat and allow it to preheat for 2-3 minutes. After the pan has preheated add just enough oil to cover the surface of the pan, and begin adding the flank steak in a single layer, spaced slightly apart to ensure they sear and don’t just stream. Allow to cook undisturbed for 4 minutes, then flip and continue cooking for another minute. After a minute or so, remove from the pan and set the steak aside. Continue cooking the steak in batches, adding more oil between as needed. 

Make the Beef and Broccoli sauce. Once all the steak has been seared, add the beef broth and soy sauce to the frying pan. Stir in the garlic, ginger, and brown sugar. Bring the sauce to a simmer, then reduce the heat to medium. Let cook for 5 minutes, until just slightly thickened and reduced. Taste and add more Kosher salt if needed. 

Sauté and simmer the Beef and Broccoli. Add the seared flank steak back to the pan, along with the broccoli and red pepper flakes, and toss them together, getting everything nice and coated in the sauce. Cover with a lid and turn off the heat. Serve immediately. I like it over rice with sesame seeds as garnish. Dassit!