Lets start by making our sauce.
Measure in 1 cup of oj…
1/2 a cup of soy sauce…
1 teaspoon of hoisin sauce…
1 tablespoon of brown sugar…
and 1 heaping table spoon of cornstarch…
What the heck is the cornstarch for? It will help thicken up your sauce when you add it to your stir fry. A little goes a long way, so a tablespoon is plenty!
Whisk everything up and put this aside for just a bit. If you can’t whisk all of the cornstarch lumps out dont worry! Everything will dissolve by the time we need it.
Oh ya, don’t forget to taste it! Want to add a little more brown sugar? Go right ahead, I like mine on the sweet side too!
Heat up a bit of oil in your skillet and quickly brown some thinly sliced flank steak. Remove your steak from the pan when it’s done.
Don’t forget to season your steak with a dash of salt and pepper. I almost did!
Add a touch more oil to your dirty ol’, perfectly seasoned pan and over medium heat saute one diced onion, a carrot, and one stalk of celery.
When those veggies are nice and soft (about 5 minutes) add a few handfulls of broccoli floretts…
and a few cloves of minced garlic to the party.
Now add about 1/3 cup of chicken broth to your hot pan…
And cover it with foil for about 5 minutes or until your broccoli is nice and soft.
But not too soft. Nobody, and I mean NOBODY likes over cooked broccoli!
When your broccoli is cooked through add your steak back to the pan and pour your sauce over the whole thing.
Bring this to a boil and when your sauce has thickened up (about a minute or so) take your stir fry off the heat.
Serve this lovely no brain meal over some brown rice and don’t forget to call your friend back after dinner!
Seriously, she is going to kill you!
- 1 cup of oj
- 1/2 cup of soy sauce
- 1 teaspoon of hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- sliced flank steak
- 1 diced onion
- 1 diced carrot
- 1 chopped stalk of celery
- broccoli floretts
- 2-3 cloves minced garlic
- 1/3 cup chicken broth
- olive oil
- salt & pepper to taste