Here is a quick, delicious, and inexpensive version of my favorite Chinese takeout. If you don’t have tamari (and don’t care about being gluten free), you can certainly use soy sauce in its place.
1 lb skirt steak
1 tbsp corn starch
1/4 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp baking soda
2 tbsp canola oil
3 cloves garlic, thinly sliced
1/4 tsp crushed red pepper flakes
2 cups broccoli florets, washed, dried & cut in 1" pieces
2 tbsp dry white wine (buy one you like to drink and serve it with dinner!)
2 tbsp tamari (or soy sauce)
1 tbsp orange juice
cooked brown or white rice
Cut the steak across the grain into strips that are 3” by 1/4” thick. In a small mixing bowl, stir together the corn starch, salt, pepper, baking soda, and 2 tablespoons of water. Add the beef and stir to coat with the mixture. Allow to stand at room temperature for 30 minutes.
Place a large frying pan over high heat. When the pan is very hot, add the oil to coat the bottom of the pan. When the oil is very hot, but not smoking, add the garlic and red pepper flakes. Cook, stirring constantly, until the garlic is golden, about 1 minute. Remove the garlic using a slotted spoon and drain on paper towels. Keep the oil in the pan and put it back on the heat.
Add the beef, broccoli, and the wine and cook, tossing and stirring constantly to prevent scorching, until the beef is opaque and the broccoli is tender, about 5 minutes. Add the tamari and orange juice and stir until the liquid reduces a bit and thickens, about 1 minute more.
Serve the beef over bowls of rice and sprinkle with the reserved garlic. Serve immediately.
Recipe adapted by Amanda Haas from Williams-Sonoma’s Cooking from the Farmers’ Market
Amanda Haas is a cookbook author, teacher, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. She's also on Twitter and Facebook.
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