* Beef with Broccoli
Harris Ranch Flank Steak, 16oz._THUMBNAIL
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Organic Broccoli Bunch_THUMBNAIL
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Napa Valley Organic Red Wine Vinegar, 12.7oz._THUMBNAIL
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Ginger, 8oz. Bag._THUMBNAIL
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Garlic Bulb, ea._THUMBNAIL
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Wholesome Organic Light Brown Sugar, 1.5lb._THUMBNAIL
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Farchioni Extra Virgin Olive Oil, 32.8oz_THUMBNAIL
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Lundberg California White Basmati Rice, 32oz._THUMBNAIL
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Pacific Organic Beef Broth, 32oz_THUMBNAIL
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Beef with Broccoli

  • 1/2 cup Tamari sauce
  • 1/4 cup cornstarch
  • 3 tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 pound flank steak, trimmed of fat and sliced very thin against the grain
  • 3 tablespoons olive oil
  • 1 pound broccoli florets
  • 1/2 cup beef broth
  • 1/4 cup Hoisin sauce
  • Cooked rice, for serving

In a bowl, mix together the Tamari, cornstarch, vinegar, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.

Heat the oil in a heavy skillet or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.

Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Pour the reserved sauce into the skillet along with the beef broth and Hoisin sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Serves 4.

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