Categories: Asian, Beef, Broccoli, Chinese, January2012, Main Dish, Stir-Fry

Ingredients

• 3/4 pound flank steak
• 3 Tbs vegetable or peanut oil, divided
• 2 cloves of garlic, chopped
• 2 cups of broccoli, chopped
• 1 tsp salt
• 1/2 portion Basic Brown Sauce
• Black pepper to taste

Directions

1. Cut the flank steak across the graininto thin strips 1 1/2 to 2" long.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 Tbs oil. When the oil is hot, add the garlic. Press the garlic down with a spatula so that it releases its juices into the oil. Add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove the beef from the pan and drain in a colander or on paper towels.

3. Add 1 Tbs oil. When the oil is hot, add the broccoli and sprinkle with the salt. Stir-fry for 3 to 4 minutes, until the broccoli turns a darker green and is tender but still crisp.

4. Push the broccoli to the sides of the wok or skillet. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. When the sauce has thickened, add the meat back into the pan. Cook for another minute, stirring to mix everything together. Taste and adjust the seasoning, adding more slat and pepper if desired. Serve hot.

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