1 ½ lbs. strip steak

½ tsp. salt

½ tsp. black pepper

2 Tbs. peanut or vegetable oil

8 garlic cloves, peeled and chopped

1 Tbs. fresh ginger root, minced

1 cup beef broth

1/3 cup soy sauce

1 Tbs. sesame oil

½ cup brown sugar, packed

2 Tbs. hoisin sauce

¼ tsp. red pepper flakes

5 cups small broccoli florets

2 Tbs. corn starch

1/4 cup warm water

3 cups cooked sushi or jasmine rice

2 tsp. toasted sesame seeds

Cut the steak into thin bite size slices, about ½” thick. Season with the salt and pepper.

Heat 1 tablespoon of the oil in a large deep skillet or wok over medium high heat.  When the pan is very hot add the steak and sear on each side, about 1 minute per side.  Steak does not need to be cooked through and will continue cooking when you add it back into the sauce.  Remove from pan and set aside.

Add the remaining tablespoon of oil to the pan and add the garlic and ginger to the pan.  Cook for 1-2 minutes until soft and fragrant.

In a small bowl, combine the beef broth, soy sauce, sesame oil, brown sugar, hoisin, and red pepper flakes.  Whisk to combine until sugar is dissolved.  Add this mixture to the pan with garlic and ginger.

Add the broccoli to the pan and cover.  Bring the sauce to a boil and uncover.

Whisk the corn starch and water together until the cornstarch dissolves.  Add to the pan and continue to boil as the sauce thickens and broccoli cooks, stirring frequently.  Once sauce is glossy and thick and the broccoli is crisp tender, add the beef back into the pan and stir to coat, cooking for 1 more minute.

Serve the stir fry over rice and garnish with toasted sesame seeds.