Bypass the takeout menu and make this Chinese food favorite at home. Our Teriyaki Marinade doubles as a stir-fry sauce in this application, getting thickened by the cornstarch that’s tossed with the steak slices. For a gluten-free version, use tamari instead of soy.
- Serves 4
- Active time 20 minutes
- Total time 20 minutes
- 2 MOINK NY strips
- ¼ cup cornstarch
- 2½ Tbsp. vegetable oil, divided
- ½ cup tamari or soy sauce
- ¼ cup water, divided
- ¼ cup firmly packed brown sugar
- 2 Tbsp. granulated sugar 1 clove garlic, minced
- ½ Tbsp. vegetable oil
- ½ Tbsp. rice vinegar
- ½ Tbsp. Worcestershire sauce
- ¼ tsp. ground ginger
- 4 cups broccoli florets
- Hot cooked rice
- Sesame seeds and sliced green onions for garnish
- Thinly slice the steaks against the grain and toss with the cornstarch in a medium bowl.
- Heat 2 Tbsp. of the oil in a large skillet over medium-high heat.
- Add the steak and cook until browned. Remove the steak from the skillet to a plate.
- Add the broccoli and 2 tablespoons of water. Cover and cook until the broccoli turns bright green, about 2 minutes.
- Stir together the tamari, 2 Tbsp. water, brown sugar, granulated sugar, ½ Tbsp. vegetable oil, vinegar, Worcestershire sauce, and ginger in a small bowl. Add to the skillet with the steak.
- Cook 5 minutes or until the sauce is thickened and the broccoli is tender.
- Remove from the heat and serve over rice.
- Garnish with sesame seeds and green onions, if desired.
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