Spicy Szechuan Broccoli Beef

Instructions

1. 1

   Slice the beef flank steak against the grain into thin strips.

2. 2

   In a bowl, mix the beef strips with soy sauce and cornstarch until evenly coated. Set aside to marinate for 15 minutes.

3. 3

   While the beef is marinating, blanch the broccoli florets in boiling water for 2 minutes, then plunge into ice water to stop the cooking process. Drain and set aside.

4. 4

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef strips and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the wok and set aside.

5. 5

   In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds or until fragrant.

6. 6

   Add the Szechuan sauce and chili flakes to the wok and stir to combine.

7. 7

   Add the blanched broccoli florets to the wok and toss to coat with the sauce.

8. 8

   Pour in the beef broth and bring the mixture to a simmer. Let it cook for about 2 minutes.

9. 9

   Return the cooked beef to the wok and toss everything together until the beef and broccoli are heated through and coated with the sauce.

10. 10

    Sprinkle with sesame seeds before serving.

11. 11

    Serve hot with steamed rice or noodles if desired.