Ingredients:

  • 1 lb sirloin or flank steak, thinly sliced against the grain
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil
  • 1/2 cup low-sodium soy sauce
  • 3 tbsp brown sugar, packed
  • 1 tbsp water
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 4 cups broccoli florets, bite-sized
  • 2 tbsp water
  • 1 tbsp toasted sesame oil

Instructions:

  1. In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 3 tbsp brown sugar, 1 tbsp water, 1 tsp grated ginger, 2 cloves minced garlic, and 1 tsp cornstarch until the sugar dissolves.
  2. In a separate bowl, toss 1 lb sliced beef with 1 tbsp cornstarch, 1/4 tsp salt, and 1/4 tsp black pepper until every piece is lightly coated.
  3. Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat until it shimmers.
  4. Add the beef in a single layer (cook in batches if they don't fit in one layer); sear without moving for 2 minutes, then stir-fry for another 2 minutes until the beef reaches an internal temperature of 145°F (63°C). Remove the beef from the pan and set aside.
  5. In the same pan, add 4 cups broccoli florets and 2 tbsp water. Immediately cover with a lid and steam for 2–3 minutes until bright green and tender-crisp.
  6. Remove the lid and stir in 1 tbsp toasted sesame oil.
  7. Pour the prepared teriyaki sauce over the broccoli. Stir constantly for 1–2 minutes until the sauce bubbles and transforms into a thick, glossy glaze.
  8. Return the cooked beef to the pan and toss for 30 seconds to coat everything evenly.