- 1 –1/2 pounds sirloin steak – sliced very thin, into bite-size pieces
- 1/2 cup soy sauce – I prefer the low sodium version
- 1/3 cup chicken broth or water
- 2 tablespoons light brown sugar
- 2 tablespoons corn starch – divided
- 5 cups of broccoli florets cut into bite size pieces
- 1 tablespoon ginger – grated on a microplane
- 1 large clove of garlic – grated on a mircoplane
- 4 tablespoons canola oil – divided
- 1/4 cup scallions – thinly sliced into 2 inch long strips
- 2 cups of cooked farro or rice (be sure to pick up the quick-cook farro, it only takes 10 minutes versus 30.
Whisk soy sauce, chicken broth, sugar and 1 tablespoon cornstarch in a small bowl, set to the side. Toss thinly cut steak with the remaining 1 tablespoon cornstarch.
Heat 2 tablespoons oil in a wok or skillet with a deep edge, over medium-high heat. Add the steak and cook until until just browned, about 3 minutes. Note: do not over cook the steak, if anything under cook it just a little. Transfer to a small plate.
Add the remaining 2 tablespoon oil and broccoli. Cook, stirring occasionally, until slightly tender, about 4 minutes. Add in the scallions, ginger and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Be careful not to burn the garlic, if needed turn down the heat.
re-whisk the soy sauce mixture (the corn starch will settle) and add it, and the beef back to the pan. Stir until the sauce thickens, about 1 or 2 minutes. Serve over warm farro (or rice) and garnish with scallions.
Keywords: Quick and Easy Beef and Broccoli with Farro