Total Preparation Time: 15 to 30 minutes
Ingredients: Beef
Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Meal Type: Entree
Ingredients
* 3 tablespoons Soy sauce
* 3 tablespoons Apple juice
* 1 tablespoon Cider vinegar
* 1 tablespoon Sugar
* 3 cloves Garlic , minced
* Ground pepper
* 1 1/4 pounds Flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
* 1 tablespoon Plus 1 teaspoon canola oil
* 1 tablespoon Cornstarch
* 1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
* Coarse salt
Serve over rice or chinese noodles
Preparation
1. In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.
2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.
3. In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.
4. Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.
Cook's Notes
Nutrition Information