1 pound flank steak, cut diagonally across grain into thin strips
1 large head broccoli, cut into florets
2 tablespoons vegetable oil
1 tablespoon cornstarch
Cooked white rice
Directions
Whisk first 5 ingredients in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water; drain well.
Heat oil in heavy large wok or skillet over high heat. Drain meat well, reserving marinade. Add cornstarch to reserved marinade and mix until smooth; set aside. Add meat to wok and stir-fry until almost cooked through, about 2 minutes. Add broccoli and stir-fry until crisp-tender, about 2 minutes. Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli, stirring constantly, about 2 minutes. Season to taste with salt and pepper. Serve over rice.
