Hot and Tangy Broccoli Beef

Name: Hot and Tangy Broccoli Beef
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: ¾ lb Beef Steak (0.75 pound boneless tender beef steak, rib eye, sirloin or flank); 1 tbsp Cornstarch (1 tablespoon cornstarch + 4 teaspoons cornstarch); 3 tbsp Soy Sauce (3 tablespoons Kikkoman Soy Sauce, divided); 1 clove Garlic (1 large clove garlic, minced); ½ tsp Granulated Sugar (0.5 teaspoon granulated sugar); 1 lb Broccoli (1 pound fresh broccoli, trimmed); ½ tsp Red Pepper (0.5 teaspoon crushed red pepper); 3 tbsp Vegetable Oil (3 tablespoons vegetable oil, divided); 1 piece Yellow Onion (1 medium yellow onion, thinly sliced); 2 tsp Seasoned Rice Vinegar (2 teaspoons Kikkoman Seasoned Rice Vinegar)

30 minAsian

Servings4

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Steps

1Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and soy sauce with garlic and sugar in medium bowl; stir in beef. Let stand 10 minutes.
2Meanwhile, remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.
3Combine 1 cup water, remaining 2 Tbsp. soy sauce, 4 teaspoons cornstarch and crushed red pepper in small bowl. Set aside.
4Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove.
5Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 2 minutes. Sprinkle 1 Tbsp. water over vegetables; cover and cook 2 minutes, stirring occasionally.
6Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat; stir in vinegar.