- 1 LB flank steak (cut into thin strips)
- ½ TSP ground white pepper
- ⅓ C low sodium soy sauce
- ⅓ C water
- 1 TBS brown sugar
- 5 cloves garlic (minced)
- 1 one-inch piece fresh ginger (peeled and grated)
- 1 TBS cornstarch (optional)
- 1 TBS sesame oil
- ½ onion (chopped)
- 1 large head broccoli (cut into florets and blanched)
- White rice (optional for serving)
- 1 TBS sesame seeds (toasted)
- 3 scallions (sliced on the bias)
- Season the beef with white pepper.
- In a small bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger, and cornstarch, if using. Set aside.
- In a large nonstick skillet over high heat, warm 1/2 tablespoon of the sesame oil until just smoking. Add the beef and cook, stirring occasionally, until the meat is just about cooked through. Transfer to a plate and set aside.
- Add the remaining 1/2 tablespoon of oil to the skillet, then add the onions and cook until they are softened, about 8 minutes.
- Add the blanched and drained broccoli and cook for 1 minute. Then add the reserved sauce and stir to coat.
- Return the beef to the skillet and continue to cook until the beef is cooked through and the sauce has reduced slightly, about 3 minutes more.
- Transfer to serving plates over rice or veggie rice. Sprinkle with sesame seeds and scallions.
Yields 4 servings.
Serving: 3 /4 cup, Calories: 315 kcal, Carbohydrates: 24.5 g, Protein: 32 g, Fat: 12.5 g, Saturated Fat: 3.5 g, Cholesterol: 78 mg, Sodium: 696 mg, Fiber: 6 g, Sugar: 10.5 g