Classic Beef and Broccoli Stir-fry

Slice the beef flank steak thinly against the grain. In a small bowl, whisk together 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Add the beef slices, toss to coat, and set aside to marinate for at least 10 minutes.

Prepare the stir-fry sauce: In another small bowl, whisk together the remaining 3 tablespoons of soy sauce, 1/4 cup of water, 1 teaspoon of brown sugar, minced garlic, grated ginger, and sesame oil. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 3-5 minutes until tender-crisp. Remove the broccoli from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the skillet. Once hot, add the marinated beef in a single layer. Cook for 2-3 minutes per side until browned and cooked through. Remove the beef from the skillet and set aside.

Pour the stir-fry sauce into the hot skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 1-2 minutes until the sauce thickens slightly.

Return the cooked beef and broccoli to the skillet with the sauce. Toss everything together to coat evenly. Serve immediately, perhaps over rice.