SERVES 4
Ingredients
Sauce
- 0.5 cup Chicken Broth or Stock
- 0.25 cup Hoisin Sauce
- 3 tbsp dry sherry
- 1 tbsp Soy Sauce
- 1 tbsp tapioca or arrowroot starch
Stir-Fry
- 12 ounces (approx. 340 g) flank steak, trimmed of all visible fat and sliced thinly into 2-inch-long pieces
- 2 teaspoons Soy Sauce
- 3 scallions, minced
- 6 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tbsp coconut oil
- 1 pound (16 ounces / approx. 454 g) broccoli, florets cut into 1-inch pieces, stalks peeled and sliced thin
- 0.33 cup water
- 2 red bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks
Preparation
- For the Sauce: Whisk all sauce ingredients together in a bowl.
- For the Stir-Fry: Combine the beef and 2 teaspoons of Soy Sauce in a bowl; marinate for 10 to 30 minutes. In a separate small bowl, combine the scallions, garlic, ginger, and one teaspoon of coconut oil.
- Cook the broccoli florets, broccoli stalks, and 0.33 cup water together in a covered twelve-inch nonstick skillet over high heat. Continue until the water is boiling and the broccoli is bright green and beginning to soften, about 2 minutes. Uncover, add the bell peppers, and cook until the water has evaporated and the vegetables are crisp-tender, about 3 minutes. Transfer these vegetables to a colander.
- Add the remaining two teaspoons of coconut oil to the now-empty skillet and place it over high heat until just smoking. Add the beef with its marinade, breaking up any clumps. Cook until lightly browned on all sides but not fully cooked, about 2 minutes. Clear the center of the skillet, add the garlic-scallion-ginger mixture, and cook, mashing the mixture into the pan, until fragrant, about 15 to 30 seconds.
- Stir in the cooked vegetables. Whisk the sauce to recombine it and add it to the skillet. Simmer until the beef is cooked through and the sauce is thickened, about 1 minute. Serve.
