Ingredients
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3/4 lb flank steaks or 3/4 lb round steak, sliced thin
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2 teaspoons reduced sodium soy sauce
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2 teaspoons mirin
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1 tablespoon minced garlic
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1 tablespoon minced fresh ginger
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2 tablespoons minced scallions
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1/8 teaspoon crushed red pepper flakes
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5 teaspoons oil
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1/4 cup pecans, coarsely chopped
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1 1/2 lbs broccoli florets, broken into bite size pieces stalks peeled and cut crosswise into 1/4 inch thick pieces
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3 tablespoons mirin
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3 tablespoons low sodium chicken broth
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2 tablespoons reduced sodium soy sauce
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1/2 teaspoon toasted sesame oil
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1 1/2 teaspoons minced garlic
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1 1/2 teaspoons cornstarch
Instructions
- Combine the garlic sauce ingredients in a jar; set aside.
- Toss the beef with the soy sauce and mirin in a medium bowl.
- Combine the garlic through red pepper flakes and 1½ tsp oil in a small bowl.
- Toast the pecans over medium-high heat 2-3 minutes until aromatic; transfer to a bowl and set aside.
- Heat 2 tsps oil in a skillet or wok; add beef w/ soy sauce marinade & sauté, stirring, 2-3 minutes until well browned; remove beef from the skillet.
- Heat 1½ tsps more oil in the skillet, add the broccoli with ½ cup water, cover and cook 1-2 minutes until broccoli turns bright green.
- Uncover and stir-fry 2-4 minutes until the liquid evaporates and broccoli is crisp-tender.
- Push aside the broccoli, add the garlic and ginger to the pan and cook 45 seconds, mashing with back of spoon to release fragrance.
- Stir together the broccoli and garlic, add the beef and toss to combine.
- Shake garlic sauce in its jar and add to the skillet.
- Remove the pan from the heat and toss to coat the beef and broccoli.
- Sprinkle with toasted pecans.
- Serve hot over rice.